Pancetta, Chilli & Basil Pasta

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated. They also recommend it for the next day for lunch."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (488 g)
  • Calories 490.1
  • Total Fat - 12.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 25.9 mg
  • Sodium - 498.6 mg
  • Total Carbohydrate - 82.4 g
  • Dietary Fiber - 11.9 g
  • Sugars - 3.4 g
  • Protein - 15.6 g
  • Calcium - 42.6 mg
  • Iron - 1.8 mg
  • Vitamin C - 13.2 mg
  • Thiamin - 0.6 mg

Step 1

Heat oil in a large, deep frying pan over a medium to low heat and add pancetta, onion, garlic and chilli and cook, stirring occasionally, until soft and then add water, pasta, tomatoes, basil and crumbled stock cubes and season with salt and pepper.

Step 2

Bring to boil and then reduce heat and gently boil, stirring occasionally, for about 10 minutes, or until pasta is tender and most of the liquid is evaporated.

Step 3

Serve pasta with grated parmesan and garnish with extra basil leaves, if desired.

Tips & Variations


No special items needed.

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