Fusilli With Pancheta,Tomato And Rocket

  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 100g pancetta, trimmed, rind removed, diced
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 350g dried fusilli pasta
  • 2 cups shredded fresh rocket
  • 1/4 cup shredded fresh basil
  •  
  •  
  •  
  • Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until tender. Add pancetta. Cook, stirring occasionally, for 5 minutes or until pancetta is crisp. Add garlic. Cook, stirring, for 1 minute or until garlic is just golden.
  • Add tomatoes and 1/4 cup of cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce is slightly thickened.
  • Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
  • Stir pasta, rocket and basil into tomato mixture. Season with salt and pepper. Divide pasta mixture between bowls. Serve.
  •  
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 12 other followers

%d bloggers like this: