Penne with Spinach, Tomatoes and Pancetta

Penne with Spinach, Tomatoes and Pancetta


944 people made this

About this recipe: This is a quick light meal. Wilted spinach, pancetta and tomatoes are tossed with penne pasta. You can use smoked bacon instead of the pancetta.

Jean Tagliere

Serves: 4 

  • 500g penne pasta
  • 2 tablespoons (30ml) olive oil
  • 6 slices pancetta, chopped
  • 6 cloves garlic, crushed
  • 400g canned chopped tomatoes
  • 250g fresh spinach, torn

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook pasta according to package instructions.
  2. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan over medium heat. Add pancetta and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  3. Place the spinach into a colander, and drain the hot pasta over it so it wilts. Transfer to a large serving bowl, and toss with the remaining olive oil, and the pancetta and tomato mixture.

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