Name: Capsicum and pancetta with cellentani
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 gram cellentani or curls pasta; 1/4 cup (60ml) extra virgin olive oil; 150 gram sliced pancetta, chopped coarsely; 3 clove garlic, crushed; 3 medium (300g) tomatoes, peeled, seeded, chopped; 300 gram roasted red capsicum, sliced thinly; 1 cup firmly packed flat-leaf parsley; 1 tablespoon baby capers, rinsed, drained; freshly ground black pepper

Capsicum and pancetta with cellentani

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

Ingredients

500 gram cellentani or curls pasta

1/4 cup (60ml) extra virgin olive oil

150 gram sliced pancetta, chopped coarsely

3 clove garlic, crushed

3 medium (300g) tomatoes, peeled, seeded, chopped

300 gram roasted red capsicum, sliced thinly

1 cup firmly packed flat-leaf parsley

1 tablespoon baby capers, rinsed, drained

freshly ground black pepper

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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