Recipe by FlemishMinx
Malfadine is a hearty ribbon-like pasta that I came across one day in an Italian gourmet shop. I had no idea what to do with the stuff so of course consulted the internet and came across this recipe. In typical fashion, I've tweaked it a bit. If you can't find malfadine, tagliatelle would be an acceptable substitute. My husband and I can eat this entire recipe, but I would imagine the yield would stretch to three people, especially if you serve a salad or vegetable on the side. I always think as I eat this : How could a pasta dish with no garlic taste so good ?
Top Review by KelBel
I did not have lardons but had smoked sun dried tomatoes, I also used penne pasta. This was a pretty tasty dish, but the smoky ingredients overpowered the cheese. We added more to the top with fresh ground black pepper.
- 10 ounces mafalda pasta
- 3 tablespoons olive oil
- 1 onion, chopped finely
- 7 ounces lardons or 7 ounces smoked bacon
- 1 (14 ounce) canchopped imported Italian tomatoes, with liquid
- 12 sun-dried tomatoes packed in oil, drained and chopped
- 3 tablespoons parmesan cheese or 3 tablespoons romano cheese
- 2 tablespoons butter
- salt and pepper
Directions See How It's Made
- If using bacon, cut into cubes.
- In a frying pan, saute the onion till softened but not browned.
- Add the lardons or bacon cubes, and brown them.
- Add the canned tomatoes and the chopped sun-dried tomatoes.
- Season with salt and pepper and simmer for 15 minutes, stirring occasionally.
- Meanwhile, cook the malfadine al dente.
- Strain (reserving 2 TBS of the water), then pour into the pan with the prepared sauce, adding the reserved 2 TBS pasta water and then leaving the pasta to flavor 1 minute.
- Add the butter and the parmesan or romano cheese, take the pan off the heat and mix everything well.
- Transfer to a serving dish and serve immediately.