Prune Juice Concentrate adds a rich, sweet note to a simple pan sauce made with bacon and orange zest that inspired this winter-ready pasta. The same recipe pairs well with the nutty flavors of whole-wheat pasta, too.
Yield: 4 servings
Extra virgin olive oil
113 g / 4 ounces bacon, diced
110 g / 1 cup minced shallots
1 orange, zested and juiced
1 g / 1/4 teaspoon red pepper flakes
80 g / 1/2 cup pitted green olives
70 g /1/2 cup Diced Dried Plums
7.5 ml / 1/2 tablespoon Prune Juice Concentrate
15 ml / 1 tablespoon red wine vinegar
285 g / 10 ounces tagliatelle or spaghetti
15 g / 1/4 cup grated Parmesan
Bring a pot of salted water to a boil.
Heat a thin film of oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 6 minutes. Transfer the bacon to a bowl, leaving about 1 tablespoon of fat in the pan.
Add the shallots and cook until nearly softened, about 3 minutes. Add the orange juice and zest, red pepper flakes, olives, dried plums, prune juice concentrate, and red wine vinegar. Season with salt. Simmer until the liquid has reduced by half, then stir in the bacon.
Cook the pasta in boiling water until cooked, about 9 minutes. Save 115 ml / 1/2 cup of the pasta cooking water and drain the pasta.
Combine the sauce and the pasta, stirring until well combined. Sprinkle Parmesan and parsley on top and divide between 4 plates to serve.