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Photo of Spicy pancetta and tomato pasta by WW

Spicy pancetta and tomato pasta

13
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
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!

Ingredients

Pancetta

96 g, (buy 6 slices, or 120g) fat trimmed, thinly sliced

Olive oil

1 tbs

Dry pasta

300 g, (tubular spaghetti)

Cherry tomatoes

600 g

Brown onion

1 medium, finely chopped

Dried chilli flakes

½ tsp, (a large pinch)

Grated parmesan cheese

25 g, (1/3 cup)

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Steamed green beans.You can use crushed fennel seeds or dried oregano instead of chilli flakes.

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