Preparation time 15 minutes
Cooking time 15 minutes
350 g spaghetti
2 tsp olive oil
1 medium red onion, thinly sliced
100 g pancetta, fat trimmed, sliced
1 long red chilli, deseeded, finely chopped
2 garlic cloves, crushed
1 tsp finely grated lemon rind
4 medium vine-ripened tomatoes, deseeded, finely chopped
1 tbs baby capers, rinsed, drained
3 cups (90 g) baby rocket leaves
1 Cook the pasta in a large saucepan of boiling salted water, following packet instructions, or just until tender. Drain and return pasta to the pan.
2 Meanwhile, heat the oil in a large frypan over medium-high heat. Add the onion and pancetta and cook, stirring for 5 minutes or until pancetta is crisp. Add the chili, garlic and lemon rind and cook, stirring for 1 minute. Stir in the tomato, capers and rocket.
3 Add the pancetta mixture to the pasta and toss to combine. Season with salt and freshly ground black pepper. Serve topped with parmesan.
The Carousel thanks Weight Watchers for this recipe