Fusilli with pancetta, tomato and rocket

Ingredients (serves 4)
* 2 teaspoons olive oil
* 1 red onion, finely chopped
* 100g pancetta, trimmed, rind removed, diced
* 2 garlic cloves, crushed
* 400g can diced tomatoes
* 350g dried fusilli pasta
* 2 cups shredded fresh rocket
* 1/4 cup shredded fresh basil


Method
1. Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until tender. Add pancetta. Cook, stirring occasionally, for 5 minutes or until pancetta is crisp. Add garlic. Cook, stirring, for 1 minute or until garlic is just golden.
2. Add tomatoes and 1/4 cup of cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce is slightly thickened.
3. Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
4. Stir pasta, rocket and basil into tomato mixture. Season with salt and pepper. Divide pasta mixture between bowls. Serve.

Source
Super Food Ideas - Page 63
Recipe by Chrissy Freer