Capsicum and pancetta with cellentani | Women's Weekly Food
A delicious meal of capsicum and pancetta stirred through cellentani, a spiralled macaroni pasta. Quick and nutritious.
Ingredients
- 500 gram cellentani or curls pasta
- 1/4 cup (60ml) extra virgin olive oil
- 150 gram sliced pancetta, chopped coarsely
- 3 clove garlic, crushed
- 3 medium (300g) tomatoes, peeled, seeded, chopped
- 300 gram roasted red capsicum, sliced thinly
- 1 cup firmly packed flat-leaf parsley
- 1 tablespoon baby capers, rinsed, drained
- freshly ground black pepper
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