Penne with Toma’rito and pancetta
Penne with Toma’rito and pancetta
Ingredients for 4 people
- 1 pot Toma'Amoris
- 1 red pepper
- 1 onion
- 160g pancetta
- 100g Pecorino cheese
- 750g Toma'rito tomatoes
- 1 tablespoon olive oil
- Salt & pepper
- 300g penne
Preparation
- Cut the stem off the red pepper. Halve the pepper lengthwise and remove the seeds with a knife. Cut the flesh into small pieces. Dice the Toma'rito tomatoes, chop the onion, grate the Pecorino cheese and cut the pancetta into fine pieces.
- Heat the olive oil in a pan over medium-high heat. Fry the red pepper, pancetta and onion for 5 minutes.
- Add the diced tomato to the pan and simmer on medium-high heat for 30 minutes. Stir frequently and season with salt and pepper.
- Meanwhile, cook the penne al dente. Drain and drain.
- Mix the sauce into the cooked penne and sprinkle the dish with the grated Pecorino cheese.
- TIP: Prefer some extra spice? Leave the seeds on the red pepper.
Why
these tomatoes?
The Toma’rito is a tomato with a southern flair that is loved by just about everyone. It’s an extremely flavourful, chequered tomato with a good sweet to sour ratio, firm texture and perfect juiciness. A tomato with an endless list of uses!
Stoffels’ tomato sauce is based on a generations-old tradition of using up produce after a hot summer to make a juice that will last through the winter. During periods of overproduction, we make delicious sauce with tomatoes that are at the pinnacle of their flavour. Tomatoes with a less-than-perfect appearance also end up in the jar.
Toma’amoris is a rich base sauce, with a powerful flavour and smooth texture. It’s a highly concentrated sauce, so is less runny than many sauces. The secret? A large quantity of cherry tomatoes, straight from the greenhouses at Stoffels! Free from preservatives, added sugars, flavour enhancers and colourings.