This salty pancetta pasta dish uses just 3 ingredients in the sauce to create an explosion of flavours. Pancetta and tomato sauce form the perfect pairing to smother and colour the pasta spirals!
500 g Fusilli Pasta
250 g Pancetta
2 handful Fresh Basil
24 oz Tomato Passata
to taste Extra-Virgin Olive Oil
to taste Salt
5 L Water
Boil the Water on the stove in a large pot.
Chop up the Onion and then the Fresh Basil and Pancetta both into strips.
Heat up 3 tablespoons of Extra-Virgin Olive Oil in a fry pan on a medium heat. Add the onion and let simmer for a minute. Add the pancetta and sauté for a few minutes.
Pour the Tomato Passata into the pan and stir using a wooden spoon. Add a sprinkle of salt and a handful of Fresh Basil and stir through once again. Leave to simmer on a low-medium heat for at least 15 minutes.
Once the water has boiled in the large pot, add a sprinkle of Salt and mix to help dissolve. Cook the Fusilli Pasta according to the packet instructions as the cooking time of all brands of dry pasta vary.
Strain the pasta and add it to the pan with the sauce. Smother the pasta with the sauce using a wooden spoon.
Serve and Enjoy!