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?