Best Tomato and Pancetta Spaghetti

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President's Choice


1 tsp (5 mL) olive oil

¾ cup (175 mL) PC Diced Pancetta

3 cloves garlic, thinly sliced

¼ tsp (1 mL) hot pepper flakes

1 onion, diced

1 can (796 mL) Diced Tomatoes

½ tsp (2 mL) salt

1 pkg (411 g) PC Blue Menu Spaghetti with Omega-3

½ cup (125 mL) torn fresh basil

½ cup (125 mL) shaved Parmigiano Reggiano, about 1.5 oz/45 g

Best Tomato and Pancetta Spaghetti

In true Italian style, this pasta is sparsely sauced. This delicious tossed pasta comes together in minutes. Serve with a green salad and a tumbler of wine. 

Serves: 8
Difficulty Level: Intermediate
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Nutritional Information

Per serving: 280 calories

fat 6 g


polyunsaturated fat 0.34 g

sodium 400 mg

carbohydrate 42 g

fibre 5 g

protein 14 g

Source of Fibre

Source of Vitamin A

Source of Vitamin C

Source of Iron

Source of Calcium


In shallow saucepan, heat oil over medium heat; cook pancetta, stirring, for 4 minutes or until browned. With slotted spoon, transfer to bowl. Set aside.

Stir garlic and hot pepper flakes into saucepan; cook, stirring, for 1 minute or until garlic is golden. Stir in onion; cook for 5 minutes or until softened. Stir in tomatoes and their juices and salt. Cook for 10 minutes. Stir in reserved pancetta; cook for 3 minutes.

Meanwhile, in large saucepan of boiling salted water, cook spaghetti for 8 to 10 minutes or until tender but firm. Drain pasta; add along with basil to tomato mixture and toss to coat. Transfer to serving platter; top with Parmigiano Reggiano.

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