Ziti pasta with Italian lardo (ziti lardiati)

 This is a simple but delicious traditional pasta with Martinelli's lardo.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Servings: 4

Ingredients

• 12 oz Ziti or Zitoni pasta If using zitoni or long ziti you will need to break the pasta pieces in half
• 4 oz lardo preferably Martinelli's Lardo
• 1 onion
• 1 garlic clove
• 1 handful fresh basil or parsley
• 14 oz fresh cherry tomatoe
• 3-4 tbsp tomato paste
• 1 tbsp tomato concentrate
• 1/2 glass white wine
• 2 oz pecorino cheese
• 3 tbsp extra virgin olive oil
• salt for pasta and to taste

Instructions

1. Peel the garlic clove. Cut the onion and lardo into very small pieces. 
2. Do the same with the tomatoes after washing them.
3. Heat the olive oil in a frying pan or skillet. Brown the garlic in the pan and then add the onion and lardo.
4. Cook slowly for 10 minutes so the lardo melts.
5. Put a pot of water on to boil for the pasta. When it starts to boil, add salt and bring to the boil again.
6. Add the white wine to the onions and lardo, turn up the heat and let the alcohol evaporate.
7. 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 paste and tomato concentrate. Stir again.
8. Cook for 10 minutes then remove the garlic.
9. 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.
10. 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.
11. Add the cooked pasta to the sauce and mix everything together so the pasta gets coated in the sauce.
12. Serve immediately sprinkled with a little more chopped basil or parsley, and some grated pecorino if required.