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Roman Pasta Recipe

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This recipe for Roman Pasta, by , is from The Moore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Keith Moore


Pancetta or Bacon, chopped
Garlic, chopped
Chili, chopped
Black Olives, pitted and chopped
Fresh tomato, seeded and chopped
White wine
Lemon Juice
Italian Parsley to Garnish
Parmesan Cheese, grated

Pasta - Tortiglioni or Penne

Brown the bacon in a pan. Add garlic and chili.
Add the olives and tomatoes. Stir and cook through.
Add the glass of wine, deglaze and reduce.
Add a squeeze of fresh lemon juice (not the bottled stuff).

Meanwhile cook the pasta in salted water.

When the pasta is done, stir it into the sauce to coat well.
Remove from heat. Stir in some cheese and add pasta water if needed.
Serve in a big bowl, garnished with fresh parsley and more grated cheese.

Personal Notes:
Personal Notes:
This is the first dish I had during our Rome trip in 2009. I had written the recipe down, but I lost it. I recreated this from memory, but I think it is pretty close to the original. I will sometimes remve the bacon once it is cooked and drain some grease away. If you are using pancetta this is not usually necessary.




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