About this recipe:A simple pasta dish using store-cupboard staples.
1 (500g) packet spaghetti
1 tablespoon olive oil
1 (70g) packet pancetta, diced
1/2 large onion, chopped
1 clove garlic, minced
1 (700g) jar passata
handful chopped fresh parsley
small handful chopped fresh basil
1/2 teaspoon freshly ground black pepper
300g (11 oz) frozen garden peas, thawed
freshly grated Pecorino Romano cheese to serve
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Method Prep:5min › Cook:30min › Ready in:35min
Cook spaghetti according to packet instructions; drain.
Heat oil in a large pot over medium heat. Sauté pancetta, onion and garlic until lightly browned. Stir in passata. Season with parsley, basil and black pepper. Bring to the boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas and cook until tender.
Toss with pasta until evenly coated. Sprinkle with grated Pecorino to serve.