Hot pancetta, garlic, kalamata and tomato linguine

    25 min

    This is an authentic italian pasta dish that's tossed with olive oil, fresh lemon juice, basil and rocket. I devised it at home one night for my fiance. It uses good olive oil to infuse the pasta with the strong flavours of garlic, pancetta and basil. It is one of my favourites and I am certain it it will become one of yours.


    New South Wales, Australia
    1 person made this

    Serves: 4 

    • 200g hot pancetta
    • 30g basil leaves
    • 125ml good quality olive oil
    • 2 cloves garlic
    • 10 cherry tomatoes, halved
    • 4 tablespoons chopped tinned tomatoes
    • 80g rocket leaves
    • 70g pitted kalamata olives
    • 400g linguine
    • 1 lemon

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

    1. Put water on the boil with a good pinch of salt in preparation for the pasta.
    2. Dice up garlic and cut cherry tomatoes in half. Gently tear pancetta into large peices.
    3. Place approximately 1/4 of the olive oil into a pan. Allow this to heat on a moderate temperature until it is just hot (Do not allow it to heat to a high temperature) Throw in the pancetta.
    4. When pancetta is becoming fragrant and starting to curl and warp in shape (approximately 1 minute) take pan off the heat and add garlic and cherry tomatoes. Stir for approximately 1 minute.
    5. Place pan back on heat and add 1/4 of the tinned tomatoes and olives. Cook on a high heat for approximately 2-3 minutes then reduce heat. Add the remaining tomatoes and two good tablespoons of oil.
    6. Allow this to cook on a low heat for about 10-15 minutes while pasta is cooking.
    7. Place pasta into boiling water and cook until al dente.
    8. When pasta is cooked toss it in the remaining olive oil.
    9. Take the sauce off the stove and add it to the pasta. Toss this together with the basil, rocket and the juice of half to a whole lemon depending on your taste.
    10. Serve and enjoy!


    Serve with shaved parmesan.

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