Ingredients
- 7 ounces gemelli or fusilli pasta
- 4 ounces pancetta
- 3 Tbsp extra virgin olive oil
- 2 Tbsp red wine vinegar
- 1 1/2 tsp dijon mustard
- 1 clove fresh garlic finely chopped
- 1/4 tsp red pepper flakes
- 2 cups, packed fresh spinach roughly sliced
- 1 cup cherry tomatoes halved or quartered depending on size
- 1/2 cup black olives sliced
- 1/3 cup red onion thinly sliced and roughly chopped
- 1/3 cup fresh parmesan cheese grated
- 1 Tbsp sundried tomato finely chopped
- 1 Tbsp fresh oregano chopped
- 1 Tbsp fresh basil chopped
- 1 tsp fresh parsley chopped
- cracked black pepper to taste
- cracked sea salt to taste
Servings: people
Instructions
- Cook pasta according to package directions, approximately 10 minutes until al dente. Drain and rinse under cold water until pasta is cool. Set aside.
- In a small skillet over medium high heat saute pancetta until rendered and crispy 5-7 minutes. Drain on paper towel and set aside.
- Whisk together olive oil, vinegar, red pepper flakes, garlic, and mustard until smooth. Set aside.
- Combine pasta, spinach, tomatoes, olives, red onion, parmesan cheese, sundried tomatoes, herbs and pancetta. Drizzle with dressing and toss to combine. Add cracked pepper and salt to taste. Makes about 5 cups and is best the day it is made.
Recipe Notes
Recipe Source: Â Compelled to Cook
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