Ingredients

The following ingredients have 4 Servings
  • 350 g Dry pasta spaghetti
  • 2 tsp Olive oil
  • 1 medium Red onion thinly sliced
  • 80 g Pancetta (buy 100g), fat trimmed, sliced
  • 1 whole Fresh red chilli deseeded, finely chopped
  • 2 clove(s) Garlic crushed
  • 1 tsp Fresh lemon rind finely grated
  • 4 medium Tomato(es) vine-ripened, deseeded, finely chopped
  • 1 tbs Capers, rinsed, drained
  • 3 cup(s) Rocket (90g)
  • 0.25 cup(s) Shaved parmesan cheese (25g)

Instruction

  • Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and return pasta to the pan.
  • Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and pancetta and cook, stirring, for 5 minutes or until pancetta is crisp. Add the chilli, garlic and rind and cook, stirring, for 1 minute. Stir in the tomato, capers and rocket.
  • Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.