At WW all your favourite foods are on the menu.
Spicy pancetta & cherry tomato pasta
A tasty pasta dish the family will love
Pancetta 30 g, thinly sliced
Onion(s) 1 medium, finely chopped
Garlic 2 clove(s)
Chilli flakes 1 pinch
White pasta, cooked 225 g, tubular spaghetti (bucatini)
Cherry Tomatoes 500 g
Fresh Chicken Stock 1000 ml
Artichoke hearts, cooked 170 g
Parsley, fresh 30 g
Parmesan Cheese 25 g
- Heat a large, deep, 30cm base, nonstick frying pan over a medium heat. Cook the pancetta, stirring occasionally, for 5 minutes or until crisp. Transfer pancetta to a plate with a slotted spoon.
- Cook the onion, covered, in the same pan over a medium-high heat, stirring occasionally, for 6-8 minutes or until golden. Add garlic and chilli flakes. Cook, uncovered, stirring, for 30 seconds or until fragrant. Add pasta, tomatoes and stock. Increase heat to high and bring to the boil. Cook, uncovered, stirring frequently with tongs, for 9-10 minutes or until pasta is al dente and liquid has reduced to a saucy consistency.
- Remove the pan from heat. Stir in pancetta, artichokes, parsley and half the Parmesan. Serve sprinkled with remaining Parmesan.