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Rigatoni with Pomodoro and Pancetta

Rigatoni with Pomodoro and Pancetta

Serves 6

250g pancetta skin removed, diced
3 Tbsp Salvagno pitted olives drained
2 bottles Alicos salsa pronta di pomodoro
500g Girolomoni organic rigatoni
3 Tbsp Romulo caperberries drained with stems removed
5 small zucchini, cut into ribbons
1 bag rocket, stems removed
2 Tbsp Mas Portell Chilli infused olive oil
Sea salt and freshly ground black pepper
100g Pecorino Romano

Render the pancetta in a large frying pan over a medium heat for 10-15 minutes, drain excess fat. Fry until browned around the edges for 5 minutes. Add olives and salsa pronta to the pancetta just to warm through.

Bring a large pot of salted water to the boil, add the pasta and cook until al dente (10 minutes only). Drain the pasta.

Return drained pasta to the pot and stir through the pancetta sauce, caperberries, zucchini and rocket. Drizzle chilli infused EVO and season to taste. Grate over the Pecorino Romano and serve.

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