Spaghetti with pancetta and capers
13
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Twirl your fork around this tasty tangle of spaghetti, Italian-style bacon, capers, garlic, chilli and fresh tomatoes.
Ingredients
Dry pasta
350 g, spaghetti
Olive oil
2 tsp
Red onion
1 medium, thinly sliced
Pancetta
80 g, (buy 100g), fat trimmed, sliced
Fresh red chilli
1 whole, deseeded, finely chopped
Garlic
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Tomato(es)
4 medium, vine-ripened, deseeded, finely chopped
Capers, rinsed, drained
1 tbs
Rocket
3 cup(s), (90g)
Shaved parmesan cheese
¼ cup(s), (25g)
Instructions
1
Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to the pan.
2
Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and pancetta and cook, stirring, for 5 minutes or until pancetta is crisp. Add the chilli, garlic and rind and cook, stirring, for 1 minute. Stir in the tomato, capers and rocket.
3
Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.
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