Pasta with fetta stuffed olives
With baked pancetta, cherry tomatoes, onions, oregano and fetta stuffed olives. Toss with al dente pasta and fresh spinach for a rich flavoured dish.
Serves 4
300g tub of Don Vica Gourmet Fetta Stuffed Olives
3 x punnets of cherry tomatoes
1 red onion, thinly sliced
Leaves of 1/2 bunch fresh oregano
50g baby spinach leaves
300g fresh egg pasta, such as linguini, spaghetti, or tagliolini
12 thin slices pancetta, rind removed
Preheat oven to 180ºC
1. Cook the pancetta in the oven for 5-10 mins until crisp. Then tear the pancetta into pieces and set aside.
2. Place the tomatoes and onion on a baking tray. Scatter over the oregano and drizzle with the marinade from the tub of olives. Cook in the over for 15 to 20 minutes, until nicely caramelised.
3. Cook the fresh pasta in a large saucepan of boiling salted water until al dente and drain.
4. Toss the pasta with the tomato mixture, spinach, fetta olives and half of the pancetta in a large bowl. Top with the remaining pancetta and freshly ground pepper, and serve.