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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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- Spaghetti with Sun Dried Tomato Sauce
- (Spaghetti con Salsa di Pomodori
Secchi)
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Ingredients:
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- 5 slices pancetta (1/4 lb), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup heavy cream
1/2 cup drained oil-packed sun dried tomatoes, finely chopped
1 lb spaghetti pasta
1 oz finely grated Parmigiano cheese (1/2 cup)
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- Directions:
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- Cook pancetta in a 12-inch heavy skillet over
moderately low heat, stirring occasionally, until browned and crisp, 6
to 10 minutes.
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- Transfer pancetta with a slotted spoon to paper towels to
drain.
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- Pour off all but 2 tablespoons fat from skillet.
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- Add onion, garlic, salt and pepper to skillet and
cook, stirring occasionally, until onion is softened and lightly
browned, about 8 minutes.
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- Add cream, tomatoes, and pancetta and simmer
until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
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- Cook pasta in a 6 to 8 quart pot of boiling salted
water until 'al dente'.
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- Reserve 1 cup cooking water, then drain pasta in a
colander.
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- Add pasta and cheese to sauce and toss to coat pasta,
adding enough reserved cooking water to thin sauce as desired. Makes 4
to 6 main-course servings.
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