Tangy-sweet taste for this sun-dried tomato and pancetta pasta, ready in no more than 10 mins. 

Serves: 2 | Preparation time: 5 mins | Cooking time: 10 mins

  • Fusilli Pasta: 180 g
  • Sun-dried tomatoes in olive oil, chopped: 60 g 
  • Cherry tomatoes, 2-3
  • Italian unsmoked cubed Pancetta ( cured pork belly ) : 50 g
  • Garlic: 2 cloves
  • Thyme, fresh: 1 sprig
  • Extra Virgin Olive Oil: 2 tablespoons
  • Salt and pepper: to taste




Drain the sun-dried tomatoes from their oil and roughly chop them. Halve the cherry tomatoes.

Bring unsalted water to the boil in a pot, as soon as it boils add the pasta and coarse salt and cook until al dente. Save a ladle of cooking water.

Heat 2 tablespoons of oil, fry the garlic cloves together with pancetta until crispy Add the fresh cherry tomatoes, thyme and stir-fry 2 minutes, add now chopped sun-dried tomatoes, mix well with some of the cooking water set aside.
Add the pasta, toss and serve.



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