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Quick Amatriciana

Name: Quick Amatriciana
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serves
Ingredients: 250g San Remo Red Lentil Pulse Pasta; 100g pancetta, sliced into strips; 1 tbsp olive oil; 400g tinned tomatoes; ¼ cup dry white wine; ¼ cup Kalamata olives, pitted; ½ tbsp fresh parsley, finely chopped; Salt and pepper, to taste; ¼ tsp chilli flakes (optional); Parmesan cheese, to serve; Extra fresh parsley, to serve

This recipe is 100% gluten free, made with San Remo Pulse Pasta Red Lentil Spirals.

This pancetta and tomato red lentil pasta is a quick and delicious meal made with San Remo Red Lentil Pulse Pasta, olives and parmesan. Easy to cook and full of flavour, it’s perfect for a fast midweek dinner and it’s gluten free!

This recipe is part of the San Remo gluten free pasta range.

prep time

10

minuti
cook time

15

minuti
serves

2

people

Ingredients

250g San Remo Red Lentil Pulse Pasta
100g pancetta, sliced into strips
1 tbsp olive oil
400g tinned tomatoes
¼ cup dry white wine
¼ cup Kalamata olives, pitted
½ tbsp fresh parsley, finely chopped
Salt and pepper, to taste
¼ tsp chilli flakes (optional)
Parmesan cheese, to serve
Extra fresh parsley, to serve

Method

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