Easy Tomato and Pancetta Conchiglie

Charmaine Lu -
  • 1 tbsp olive oil
  • 1 chopped onion
  • 150g diced smoked pancetta
  • 2 crushed garlic cloves
  • 350g conchiglie pasta
  • 6 ripe tomatoes, chopped
  • 150g torn mozzarella
  • Heat the oil in a large frying pan and fry the onion with a pinch of salt for 4 mins to soften. Stir in the garlic and pancetta, then fry for 5 mins more. Meanwhile, cook the pasta in boiling salted water until al dente, and preheat the grill to high.
  • Stir the tomatoes into the pan with the pancetta, cook for 6 mins, then add the drained pasta and toss everything together. Season well, then scatter with the torn mozzarella and grill for 3 mins or until melted and golden. Serve with plenty of black pepper, and enjoy.
20 mins
4 serving