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Capsicum, parsley and pancetta spaghetti

Name: Capsicum parsley pancetta spaghetti doctor Sandro Demaio
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: ¼ cup (60ml) olive oil; 1 onion, finely chopped; 1 red capsicum, seeds removed, finely chopped; 80g piece trimmed pancetta, finely chopped; 2 x 400g cans crushed tomatoes; 500g spaghetti; Grated parmesan and a small handful chopped flat-leaf parsley, to serve

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10m

25m

Capsicum, parsley and pancetta spaghetti

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The key to this simple pasta dish is to cook the pasta in the tomato base for the last 5 minutes – this way the flavours really get into the pasta, says Dr Sandro. This recipe is an edited extract from The Doctor’s Diet by Dr Sandro Demaio (Macmillan Australia, $34.99).

¼ cup (60ml) olive oil
1 onion, finely chopped
1 red capsicum, seeds removed, finely chopped
80g piece trimmed pancetta, finely chopped
2 x 400g cans crushed tomatoes
500g spaghetti
Grated parmesan and a small handful chopped flat-leaf parsley, to serve

Method

1.

Heat olive oil in a large deep frying pan over low heat, add onion, capsicum and pancetta and cook for 8 minutes or until golden and fragrant. Stir in the tomato, then cover and cook for 10 minutes.
2.

Meanwhile, bring a large saucepan of salted water to the boil and cook spaghetti for a few minutes short of the time specified on the packet (about 3 minutes). You want the pasta to still be quite firm – it will cook further in the pan with the sauce. Drain, reserving ½ cup (125ml) of cooking water.
3.

Remove 2 tbs of sauce to a bowl. Add drained spaghetti to the sauce in the pan. Toss together, adding reserved cooking water to loosen it a little. Cook over low heat for 3 minutes or until pasta is al dente.
4.

Season, divide among bowls, top each with a little reserved sauce, parmesan and parsley, and serve.