Ziti pasta with Italian lardo (ziti lardiati)
This simple but delicious traditional pasta with Italian lardo recipe from Naples is bound to impress you and make you fall in love with lardo! Full of Southern Italian flavours and traditions!
Servings: 4
Calories: 714kcal
Ingredients
- 320 g Ziti or Zitoni pasta (11-12oz) If using zitoni or long ziti you will need to break the pasta pieces in half
- 130 g lardo (4.5oz) preferably Lardo di Colonnata or Lardo di Arnad
- 1 onion peeled and chopped
- 1 garlic clove peeled
- 1 handful fresh basil or parsley
- 400 g fresh cherry tomatoes (14oz) I used datterini
- 3-4 tablespoon tomato passata
- 1 tablespoon tomato concentrate
- ½ glass white wine
- 50 g pecorino cheese (2oz)
- 3 tablespoon extra virgin olive oil
- salt for pasta and to taste
Instructions
- Peel the garlic clove and onion. Cut the onion and lardo into very small pieces.
- Do the same with the tomatoes after washing them.
- Heat the olive oil in a frying pan or skillet. Brown the garlic in the pan (be careful not to burn it) and then add the onion and lardo.
- Cook slowly for 10 minutes so the lardo melts.
- Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.
- Add the white wine to the onions and lardo, turn up the heat and let the alcohol evaporate.
- At this point add the tomatoes and a pinch of salt, then stir. add the basil or parsley. Once the tomatoes start to soften add the passata and tomato concentrate. Stir again.
- Cook for 10 minutes then remove the garlic.
- Cook the pasta al dente according to the instructions on the packet. When it's ready save a cup of the cooking water and drain.
- Add the grated cheese to the sauce and mix together and stir until the cheese melts. If the sauce seems dry add some of the pasta cooking water.
- Add the cooked pasta to the sauce and mix everything together so the pasta gets coated in the sauce.
- Serve immediately sprinkled with a little more chopped basil or parsley, and some grated pecorino if required.
Notes
Some people add peperoncino to this dish, but I didn't.
If you don't have ziti or zitoni you can also use other pasta tubes such as candele, penne or rigatoni. Long pasta tubes will need to be broken into pieces as is traditional in Naples.
This recipe can also be made with guanciale or pancetta.
Nutrition
Calories: 714kcal | Carbohydrates: 69g | Protein: 20g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 48mg | Sodium: 483mg | Potassium: 555mg | Fiber: 4g | Sugar: 7g | Vitamin A: 664IU | Vitamin C: 27mg | Calcium: 174mg | Iron: 2mg