Rigatoni with Sundried Tomatoes, Pancetta, Fresh Mozzarella and Basil

Rigatoni with Sundried Tomatoes, Pancetta, Fresh Mozzarella and Basil
Serves 3-4

Ingredients:
½-lb (8 oz) whole wheat pasta, I recommend rigatoni or penne for this dish – $1.69
¾ cup reserved pasta water – n/a
¼ lb thickly cut pancetta, chopped into cubes – $4.00
3 oz sun-dried tomatoes (about 15), chopped – $1.25
1 Tablespoon olive oil – stock
¼ cup white wine (I used Sauvignon Blanc, cooking wine also works) – stock
¼-lb of fresh mozzarella, cubed – $2.50
Handful of fresh basil, finely chopped – $1.89
Plenty of fresh black pepper – stock
Grand total assuming “well-stocked” kitchen: $11.33
Cost per serving: $2.83

Directions:
1. Boil a medium-size pot of salted water and cook pasta according to package directions (cook until it’s al dente, not too soft). Strain pasta over a measuring glass and reserve ¾-cup of the starchy water. This will serve as the liquid for your sauce. Set the pasta and the pasta water aside (separately).

2. In a skillet, brown the chopped pancetta over med-high heat, stirring frequently to prevent burning. Reduce heat to low (or med-low) and add the sundried tomatoes, olive oil, white wine and black pepper. Let the alcohol cook off and the wine reduce, about 4 minutes. Make sure to stir and scrape the bottom of the pan frequently to dredge up all those flavorful bits.

3. Increase the heat to medium and add the ¾-cup of reserved pasta water, simmering for 2 minutes. Toss in the cooked pasta and cook another minute, then remove from heat. Add the fresh basil and mozzarella, toss until just combined and serve hot.