Pancetta and tomato spaghetti
How to Make It
Bring a large saucepan of water to the boil and cook the spaghetti for 10 minutes.
Whilst the spaghetti is cooking, heat the olive oil in a frying pan on a medium heat and cook the pancetta for 3-4 minutes until it starts to crisp. Next, add the onion and cook for a further 4 minutes. Finally add the garlic and season with salt and pepper.
Pour the chopped tomatoes into the pan, bring to the boil and leave to simmer for 5 minutes until it thickens, stirring occasionally.
Drain the pasta, top with the sauce and serve.
- 200g spaghetti
- 400g tinned chopped tomato
- 60g pancetta, diced
- 1 tsp olive oil
- 1 garlic clove, finely chopped
- 1 onion, chopped