Quick & Easy

Capsicum and pancetta with cellentani

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



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.


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