Penne with Spinach, Tomatoes and Pancetta

Penne with Spinach, Tomatoes and Pancetta


945 people made this

About this recipe: This is a quick light meal. Wilted spinach, pancetta and tomatoes are tossed with penne pasta.

Jean Tagliere

Serves: 4 

  • 1 (500g) pack penne pasta
  • 2 tablespoons olive oil, divided
  • 6 slices pancetta, chopped
  • 6 cloves garlic, minced
  • 1 (400g) tin chopped tomatoes
  • 1/2 (500g) bag fresh spinach, torn

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Cook pasta according to package instructions.
  2. Meanwhile, heat 1 tablespoon of olive oil in a frying pan over medium heat. Place pancetta in the pan, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
  3. Place the spinach into a colander, and drain the hot pasta over it so it wilts. Transfer to a large serving bowl, and toss with the remaining olive oil, and the pancetta and tomato mixture.

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Reviews (3)


really enjoyed the sauce that my partner and I ate the whole lot yum yum !! garlic bread to clear the bowl !!! - 09 May 2013


and broccolli by Kristab. - 28 Jan 2013


Thankyou Jean for this recipe, its great. I must admit i changed it a little as I had chicken that needed to be cooked so i added all purpose seasoning to the cubed chicken and browned it in coconoil first and instead of pancetta used bacon. It was very tasty. Love the draining the pasta into a colander with spinach into it to wilt it. Genius! I cooked a side dish with it and it was delicious - Stir-fried Seasame green pepper - 28 Jan 2013

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