About the Recipe
This Mediterranean-inspired langostino pasta is bright, savory, and effortlessly comforting. With briny capers, sun-dried tomatoes, and plenty of garlic, it’s rich without being heavy and comes together quickly for an easy yet special meal—especially when served with warm garlic parmesan sourdough and a glass of white wine.
Ingredients
1 lb pasta of choice (bow tie recommended)
5 oz pancetta, diced
1 medium onion, diced
1 large yellow bell pepper, diced
4 cloves garlic, minced
1 lb langostino, cooked
¼ cup chopped sun-dried tomatoes
⅛ tsp crushed red pepper
4 Tbsp capers
¼ cup chopped fresh parsley
2 Tbsp white balsamic vinegar
2 Tbsp half-and-half (optional)
Salt and pepper, to taste
Olive oil, as needed
Freshly grated Parmesan cheese, optional
Preparation
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ¼ cup pasta water, then drain.
In a large skillet over medium heat, cook pancetta until lightly crisp and fat has rendered.
Add onion and cook 2–3 minutes until softened. Drizzle with olive oil if needed. Add bell pepper and garlic and cook another 3 minutes until vegetables are just past crisp-tender.
Stir in langostino, sun-dried tomatoes, crushed red pepper, and capers. Cook just until langostino is warmed through.
Add parsley, white balsamic vinegar, and half-and-half (if using). Season with salt and pepper.
Add pasta to skillet and toss to combine. Drizzle in reserved pasta water and a little olive oil as needed to loosen the sauce.
Serve immediately, topped with freshly grated Parmesan if desired.
Leaven Heaven Notes
• Half-and-half adds a subtle richness but can be omitted for a lighter dish.
• Do not overcook the langostino — it only needs to be warmed.
• Excellent paired with Leaven Heaven garlic parmesan sourdough bread and a glass of white wine.