Name: Capsicum and pancetta with cellentani
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram cellentani or curls pasta; 1/4 cup (60ml) extra virgin olive oil; 150 gram sliced pancetta, chopped coarsely; 3 clove garlic, crushed; 3 medium (300g) tomatoes, peeled, seeded, chopped; 300 gram roasted red capsicum, sliced thinly; 1 cup firmly packed flat-leaf parsley; 1 tablespoon baby capers, rinsed, drained; freshly ground black pepper

Capsicum and pancetta with cellentani

A delicious meal of capsicum and pancetta stirred through cellentani, a spiralled macaroni pasta. Quick and nutritious.

Ingredients

500 gram cellentani or curls pasta

1/4 cup (60ml) extra virgin olive oil

150 gram sliced pancetta, chopped coarsely

3 clove garlic, crushed

3 medium (300g) tomatoes, peeled, seeded, chopped

300 gram roasted red capsicum, sliced thinly

1 cup firmly packed flat-leaf parsley

1 tablespoon baby capers, rinsed, drained

freshly ground black pepper

Method

1.Cook pasta in a pan of boiling, well-salted water, uncovered, until just tender; drain.

2.Meanwhile, heat 1 tablespoon of the oil in a large frying pan, add pancetta, cook, stirring, until crisp; remove from pan. Add the garlic, tomatoes and capsicum; cook, stirring, until softened. Remove from heat and stir in parsley and capers.

3.Combine pasta with tomato mixture, pancetta, remaining oil and pepper to taste; toss gently.

This recipe is best made close to serving. This sauce can be served with beef, lamb, chicken, pork, veal or strong-flavoured fish, such as tuna. Grill 6 tuna steaks, halve the amount of parsley and omit or halve the pancetta. Pancetta is cured pork belly; prosciutto or thin bacon can be substituted for the pancetta in this recipe.
Note

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Ingredients

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