Spaghetti with Bell Peppers and Pancetta

Servings: 4 to 6 » Preparation: 15 mins » Cooking: 35 mins » Level: Easy
Ingredients:
  • 1/3 cup (90 ml) extra-virgin olive oil
  • 3 oz (90 g) pancetta or bacon, chopped
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tablespoons finely hopped parsley
  • 6 basil leaves, torn
  • 2 red bell peppers (capsicums), seeded and finely sliced
  • 2 yellow bell peppers (capsicums), seeded and finely sliced
  • 1 (14 oz/400 g) can tomatoes, with juice
  • 1/2 red chile pepper, seeded and chopped
  • 1/2 teaspoon dried oregano
  • Salt
  • 2 tablespoons capers preserved in brine, rinsed and drained
  • Handful green olives, pitted and coarsely chopped
  • 1 lb (500 g) spaghetti
  • 1/2 cup (60 g) freshly grated Pecorino or Parmesan cheese

Procedure:
  1. Bring a pot of salted water to a boil over high heat
  2. Heat the oil in a large frying pan over medium heat
  3. Add the pancetta and saute until lightly browned, about 3 minutes
  4. Add the onion, garlic, parsley, basil, and bell peppers
  5. Saute until the bell peppers and onions are tender, about 10 minutes
  6. Stir in the tomatoes, chile pepper, and oregano, and season with salt
  7. Mix well, cover, and simmer over low heat until the tomatoes have broken down, about 15 minutes
  8. Add the capers and olives
  9. Meanwhile, cook the pasta in the boiling water until al dente
  10. Drain and add to the frying pan
  11. Toss over high heat for 1 minute
  12. Sprinkle with the freshly grated cheese and serve hot