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Creamy sun-dried tomato and pancetta farfalle recipe
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and easy creamy sun-dried tomato and pancetta farfalle ready in 20 minutes, perfect for family meals. Satisfaction guaranteed!
Ingredients:
  • 375g farfalle pasta
  • 8 pancetta slices
  • 220g jar sun-dried tomatoes, drained reserving 1 tbsp oil, thickly sliced
  • 1 brown onion, thinly sliced
  • 2 garlic cloves, crushed
  • 200g cherry tomatoes, halved
  • 185ml thickened cream
  • 120g pkt Baby Rocket
  • 40g parmesan
Instructions:
  • Cook the pasta in a saucepan of boiling water according to the package instructions until it is al dente. Drain thoroughly, saving ½ cup (125ml) of the cooking liquid.
  • Begin by heating a large frying pan over medium heat. Sear the pancetta for 1-2 minutes on each side until it turns perfectly crisp, then transfer to a plate.
  • Pour the flavorful reserved oil from the sun-dried tomatoes into the pan. Cook the onion until soft for about 5 minutes. Then, stir in the garlic and cook until aromatic for about 1 minute. Add the sun-dried tomatoes, cherry tomatoes, and cream. Simmer until the cherry tomatoes start to collapse, for about 5 minutes.
  • Roughly chop the pancetta and mix it into the pan with the tomato sauce, pasta, rocket, half of the Parmesan, and reserved cooking liquid. Toss everything together until well combined. Serve in individual bowls and sprinkle the remaining Parmesan on top.

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