Best Tomato and Pancetta Spaghetti

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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.

Tags: Intermediate, 20 Mins, Entrées, Pasta & Noodles, Italian, President's Choice Blue Menu, Top of the charts 2012 , Healthy Insider’s Report 2013
Serves: 8
Skill level: Intermediate
Prep time: 15  minutes
Cooking time: 20  minutes
Total: 35  minutes

Additional Information


3/4 cup (175 mL) PC Italian Diced Pancetta
3 cloves garlic, thinly sliced
1/4 tsp (1 mL) hot pepper flakes
1 onion, diced
1 can (796 mL) PC Blue Menu Diced Tomatoes
1/2 tsp (2 mL) salt
1 pkg (411 g) PC Blue Menu Spaghetti, Contains Omega-3
1/3 cup (75 mL) shaved Parmigiano Reggiano
2 tbsp (25 mL) olive oil


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Per serving:
280 calories
fat 6 g
omega-3 polyunsaturated
fat 0.34 g
sodium 400 mg
carbohydrate 42 g
fibre 5 g
protein 14 g
High in Fibre
Source of Vitamin A
Source of Vitamin C
Source of Iron
Source of Calcium