Description
Ingredients
Units
Scale
- 350g (12 oz) plum tomatoes
- 150g (5 oz) pancetta, diced
- 30ml (2 tbsp) olive oil
- 1 onion, finely chopped
- sea salt and freshly ground black pepper
- 350g (12 oz) fresh or dried spaghetti
- parsley, for garnishing
- grated parmesan, to serve (optional)
Instructions
- Chop the ripe plum tomatoes into chunky dice.
- Put the pancetta in a medium saucepan with the oil. Stir over a low heat until the fat runs. Add the onion and stir to mix. Cook gently for about 5 minutes, stirring.
- Add the tomatoes with salt and pepper to taste. Stir well and cook for 7 minutes.
- Meanwhile, cook the pasta a large pan of boiling salted water until just al dente, i.e. tender but still firm to the bite.
- Remove the sauce from the heat, taste and adjust the seasoning if necessary. Spoon the sauce on individual pasta portions and serve immediately
Notes
- You can use bacon instead of pancetta, but the sauce will not taste the same. Please do make the effort in using pancetta; your taste buds will thank you for it.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4.4 g
- Sodium: 398 mg
- Fat: 18.7 g
- Saturated Fat: 4.9 g
- Carbohydrates: 70.4 g
- Fiber: 4.3 g
- Protein: 19.7 g
- Cholesterol: 28 mg