Penne with Spinach, Tomatoes and Pancetta

    (1040)
    25 mins

    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.


    944 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (1040)

    Reviews in English (757)

    by
    506

    I always follow the recipe EXACTLY the first time I make it if I am planning on doing a "review." Otherwise, how can you trust the "stars" if everyone is rating it based on changing the recipe? This was extremely yummy. Very flavorful. Easy to make. DELICIOUS! I found none of the problems that other reviewers did.  -  30 Apr 2007  (Review from Allrecipes US | Canada)

    by
    265

    Ok-I change some of the recipes I use from this site-I usually hate it when people do it, but I can't help myself! I used a whole pound of bacon-sauteed that until crispy- drained off most of the grease (left about 2Tbsp.) sauteed a small onion with the garilc- added some dried basil and cayenne pepper- and added the tomatoes (I used tomatoes with green chiles) while I cooked the pasta. Once the pasta was almost done, I added the spinach to the tomato mixture and then drained the pasta and added it to the tomatoes. Once I brought it to the table, I served it with parmesan cheese. YUM-O!! My husband said 4. I said 5 because I think it's great. This would be good at room temp as a buffet dish, I think it'll be great as leftovers and would be awesome with some grilled chicken and mushrooms. Great recipe with lots of room to personalize! Thanks for an awesome start to a great meal! Served with garlic bread and a green salad.  -  07 Apr 2007  (Review from Allrecipes US | Canada)

    by
    220

    VERY GOOD! Just a couple upgrades...I used a pound of bacon and almost 2 pounds of pasta. I put some spinach in the skillet and some in the pasta drainer to test both ways. It's good both ways. The strainer/colander spinach was just bland and wilted. The skillet spinach absorbed bacon flavor, so I recommend the skillet spinach version. (Already putting in a pound of bacon, we're not exactly watching our figure here.) I added onions and garlic to the cooked/drained bacon. And at the end I added some cream to the skillet before dumping it over the pasta. This was really good.  -  15 Apr 2007  (Review from Allrecipes US | Canada)

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