Quick Amatriciana

Method

1. Heat olive oil in a deep pan over medium–high heat. Add pancetta and cook for 3–5 minutes, until lightly golden.
2. Pour in the white wine and cook for 2 minutes, scraping up any caramelised bits from the base of the pan.
3. Add tinned tomatoes, olives, parsley, chilli flakes (if using), salt and pepper. Stir well and simmer gently for 10 minutes.
4. Meanwhile, cook the San Remo Red Lentil Pasta according to packet instructions.
5. Drain, and add the cooked pasta directly to the sauce and gently toss to combine.
6. Serve warm, topped with parmesan and extra fresh parsley.
7. Enjoy with Family and Friends!