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Taccole con pancetta e pomodoro

Snap Peas with Pancetta and Tomato
Total Time20 mins
Course: Side Dish
Cuisine: Italian
Keyword: quick, saute, vegetable


  • 500g (1 lb) snap peas
  • 50-75g (2-3 oz) 50-75g pancetta
  • 150g (5 oz) cherry tomatoes cut in half
  • 2 or 3 shallots or fresh spring onion finely minced
  • Salt and pepper to taste
  • olive oil


  • In a skillet large enough to hold all the snap peas, sauté the pancetta over a moderate flame until its fat is well rendered and it is beginning to brown nicely. Add the shallots or fresh onions and let it sauté as well, until translucent.
  • Add the tomatoes to the skillet and let them sauté until they just begin to melt, then add in the snap pea and give them a good turn so they are well covered with the pancetta and tomato.
  • Sauté the snap peas, turning frequently, until they are done to your liking, as little as 5 minutes if they like them crisp tender and up to 15 if you prefer them "well done". There should be a small amount of sauce clinging to them. You may need add water along the way if things dry out too much.
  • Serve right away.


Cherry tomatoes can be subbed with small Campari style tomatoes, cut into cubes.