The Recipe Post #2: Tomato and Pancetta Pasta

My friend Hope came over for dinner recently, and after long days at work and a lot to catch up on, we needed something quick and filling. I originally tore this recipe out of Reveal or Closer magazine months and months ago, and it certainly filled that gap in our tummies! In fact, my dad had the leftovers as a pasta salad the next day, and was also a fan!


For this dish, to serve two, you will need:

1tbsp olive oil
1 small red onion, finely sliced
½ tsp dried chilli flakes
75g diced pancetta
400g can chopped tomatoes
2tbsp flat-leaf parsley, chopped
Dried pasta, to serve 2





Heat the oil in a large pan and fry the onions over a medium heat for about three minutes. Add the chilli and pancetta and cook for a further five minutes, stirring occasionally.



Pour in the chopped tomatoes, stir, and gently simmer for five minutes, stirring occasionally. Season with salt, remove from the heat and set aside.



Meanwhile, cook the pasta, drain and tip into the pan with the sauce.




Return the pan to a medium heat, sprinkle over the parsley and stir everything together gently.





One thing I love about pasta is the huge variety of things you can add into the sauce. What are your ingredients of choice?


Sophie x

Comments

  1. Laura_trends13 February 2014 at 20:45

    This looks gorgeous! Thanks so much for sharing, I'm without doubt going to try this it looks so delicious xxxx
    Laura | Tease Flutter Pout

    ReplyDelete
  2. Hopeful18 February 2014 at 09:32

    It was SO good! Thank you for cooking me dinner my lovely :)

    ReplyDelete

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