Spicy pancetta and tomato pasta
PersonalPoints™ per serving
Take a few slices of pancetta, some grape tomatoes and a couple of pantry staples and this simple pasta dish is ready in half an hour!
96 g, (buy 6 slices, or 120g) fat trimmed, thinly sliced
300 g, (tubular spaghetti)
1 medium, finely chopped
Dried chilli flakes
½ tsp, (a large pinch)
Grated parmesan cheese
25 g, (1/3 cup)
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
- Meanwhile, halve half the tomatoes. Heat oil in a deep non-stick frying pan over medium-high heat. Add onion and chilli and cook, stirring, for 5 minutes or until onion has softened. Add pancetta and cook, stirring, for 2 minutes or until golden and crisp.
- Add tomatoes and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 7–10 minutes or until tomatoes collapse and sauce thickens. Add pasta to sauce and toss gently to combine. Sprinkle with parmesan to serve.
SERVING SUGGESTION: Steamed green beans.You can use crushed fennel seeds or dried oregano instead of chilli flakes.