Ingredients

500g paesani or penne pasta
1 tb sp extra virgin olive oil
2 cloves of garlic, crushed
100g hot pancretta, coarsely chopped
1/3 cup semi sun dried tomatoes
1 cup Italian tomato sauce
1 bunch rocket (about 1 cup)
washed and drained
salt and freshly ground pepper
parmesan cheese shavings.

Method

Cook pasta in boiling water until just cooked (al dente). Drain and set aside.

Heat ion in a saucepan, add garlic and pancetta, cook for 2 minutes or until
garlic is soft and flavors are well combined.

Add the extra pasta, tomato sauce, semi dried tomatoes, rocket and salt and
freshly ground pepper to the pan and heat through.

Serve with shavings of parmesan cheese.

Serves: 4-6