Pepper And Pancetta With Cellentani Pasta

1. 1

   Cook pasta in a large saucepan of boiling, well-salted water according to package directions. Drain.

2. 2

   Meanwhile, heat 1 tbsp of the oil in a large skillet on medium heat. Cook pancetta, stirring, until crisp. Remove from pan. Add the garlic, tomatoes and pepper; cook, stirring, until softened. Remove from heat. Stir in parsley and capers.

3. 3

   Combine pasta with tomato mixture, pancetta and remaining 3 tbsp oil. Season with freshly ground black pepper to taste; toss gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.