Snap Peas with Pancetta and Tomatoes
Cuisine: Italian
Author: Clifford A. Wright
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
It is important that you string the peas as best you can because it is unpleasant to chew and to get them stuck in your teeth.
  • 3 tablespoons extra-virgin olive oil
  • 1 ounce pancetta, cut into thin strips
  • 1 small onion, chopped
  • 1 pound snap peas, trimmed and their strings pulled and blanched briefly in boiling water and cooled
  • 1 pound ripe tomatoes, peeled, seeded, and chopped
  • Salt and freshly ground black pepper to taste
  • Water as needed
  • 8 slices French or Italian bread, fried in 3 tablespoons of garlic-flavored olive oil until light brown
  1. In a skillet, heat the olive oil over medium heat, then cook, stirring, the pancetta and onion until they both turn pinkish-white and the pancetta is a bit crispy, 6 to 8 minutes.
  2. Add the snap peas and tomatoes, season with salt and pepper, and cook until the snap peas are tender, adding tablespoons water to keep the skillet from drying out, about 20 minutes. Serve hot garnished with triangles of fried bread.
Recipe by Cook-Coquus at