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5 from 2 votes

Pancetta Pasta with Tomatoes Recipe

Salty, sweet, and fresh --- that's what you will get in every bite of Pasta with Pancetta and Tomatoes.  A dish that's absolutely packed with flavor and ready in less than thirty minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 609kcal
Author: Neriz

Equipment

  • Chopping board
  • Kitchen knife
  • Measuring cups
  • Measuring spoons
  • Large pan (or skillet)
  • Rubber spatula

Ingredients

  • 7 ounces pasta (200 grams)
  • 1 to 2 tsp olive oil
  • 3 ounces pancetta (85 grams)
  • 3 cloves garlic, sliced thinly
  • 1 cup crushed tomatoes
  • handful of fresh basil leaves
  • pinch chili flakes
  • salt and pepper, for seasoning

Instructions

  • Start your pancetta pasta by boiling salted water in a pot, then cook pasta as per the instruction in the package.
  • While the pasta is cooking, place another medium or large pan over medium-high heat for the pancetta tomato sauce.
  • Pour the olive oil and add the chopped pancetta.  (There is no need to heat the oil).
  • Cook the pancetta until they turn crunchy on the edges.
  • Add the thinly sliced garlic.
  • Mix and cook until the garlic becomes fragrant.
  • Add the crushed tomatoes, chili flakes, salt, ground black pepper, and fresh basil.
  • Mix, cover with a lid and adjust heat to medium.
  • Simmer for about 8 to 10 minutes, taste, and adjust the seasoning.
  • The pasta would be ready by now, so add it directly into the sauce.
  • Mix to combine evenly.
  • Transfer your pancetta pasta with tomatoes on plates and garnish with your favorite cheese and more fresh basil, if preferred.

Notes

  • Cook's Tip #1:  Chop the pancetta slightly bigger if you want.  Just make sure it's thin, so it does not take long to get it crunchy on the edges.
  • Cook's Tip #2: You can mince the garlic for your pancetta pasta, if that's what you prefer --- but remember to adjust the heat so they don't burn quickly. 
  • Cook's Tip #3:  Remember to go easy on the salt since the pancetta is already salty.
  • Cook's Tip #4:  Add some pasta water if you think your pancetta pasta is a bit dry after mixing the cooked pasta.

Nutrition

Calories: 609kcal | Carbohydrates: 85g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 448mg | Potassium: 678mg | Fiber: 6g | Sugar: 8g | Vitamin A: 276IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 3mg