Rating: 4 stars
6235 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 6235
  • 5 star values: 0
  • 6,235 Ratings
Clifford A. Wright
November 2001

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet. Add the onion, celery, garlic, pancetta and 3 tablespoons of the mint. Cook over moderately high heat, stirring, until the pancetta is slightly crisp, about 6 minutes.

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  • Push the onion mixture to the side of the skillet. Add the pork and cook until browned, about 5 minutes. Stir in the walnuts and olives, season with salt and pepper; cook for 1 minute. Add the wine; simmer over moderate heat until reduced to 2 tablespoons, about 5 minutes.

  • In a large pot of boiling salted water, cook the pasta until al dente; drain well. Add the pasta to the skillet and toss with the sauce over moderately high heat for 1 minute. Serve the pasta in bowls, sprinkled with the remaining 2 tablespoons of mint and the cheese.

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