Last Minute Pancetta, Olive, Roasted Tomato Pasta
Prep time & cooking time: 15 minutes (time it takes to boil water and cook the pasta)
10-12 slices of pancetta, roughly chopped
½ cup roasted tomatoes
1 clove garlic, finely chopped
½ cup brined Moroccan black olives, pitted and coarsely chopped
Pinch or 2 red chili pepper flakes
½ cup fresh Italian parsley, chopped
Drizzle of olive oil
2 cups penne or other short pasta (I used oreccheti this time)
Lots of freshly grated Parmesiano – Reggiano cheese
1. Cook the pasta as per package directions.
2. Cook the pancetta over medium high heat in a non-stick skillet until almost crispy.
3. Add 1 tbsp olive oil in a large skillet and lower the heat to medium. Add garlic, tomatoes, olives, and red pepper flakes. Toss just until heated through.
4. Drain the pasta (saving ½ cup of pasta water in case your pasta is too dry) and place in a large serving bowl. Add the sauce along with the parsley. Toss and add the freshly grated cheese. Taste for seasoning and drizzle a little more olive oil.
Serve with a simple salad.