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Penne Pasta with Sundried Tomatoes & Pancetta


400g Penne pasta

100g Sundried tomatoes (chopped)

50g Pitted olives, sliced

300g Pancetta (diced)

1 Red onion, thinly sliced

2 cloves Garlic (minced)

1 tablespoon Olive oil

80ml White wine

Pinch Salt

Pinch Black pepper

Pinch Red pepper flakes (optional, for some heat)

250ml Cream

Fresh basil leaves (chopped, for garnish)

Grated Parmesan cheese (for topping, optional)


Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain the pasta, reserving a cup of pasta water, and set aside.

In a large pan, heat a drizzle of olive oil over medium heat. Add the diced pancetta and cook until it starts to brown and become crispy, stirring occasionally. Once the pancetta is crispy, add the minced garlic and cook for another minute until fragrant.

Add the wine and let it cook for a few minutes to de-glaze the pan.

Add the chopped sundried tomatoes to the skillet with the pancetta and garlic. If you want some heat, you can also add a pinch of red pepper flakes at this stage. Stir everything together and let it cook for a couple of minutes to allow the flavors to meld.

Add the cream and simmer for 10 minutes till the sauce thickens slightly.

Add the cooked penne pasta to the pan with the sauce. Toss everything together gently, adding a splash of the reserved pasta water if the sauce seems too thick. The starchy pasta water will help create a creamy texture.

Taste the pasta and season with salt and black pepper according to your preference. If you like, you can also sprinkle some freshly chopped basil leaves over the pasta for a burst of freshness.

Once everything is heated through and well combined, remove the pan from the heat. Serve the pasta hot, garnished with additional basil leaves and grated Parmesan cheese if desired.

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