Olive and Pancetta Pasta

Add an extra dimension to your pasta with our ready to use Pasta Olives!
Cooking Time: 20 mins Makes: 2


  • 250g linguine or spaghetti
  • Extra virgin olive oil, as needed
  • 100g pancetta or bacon, chopped
  • 2 cloves garlic, crushed
  • 2 spring onions, chopped
  • 1 punnet cherry tomatoes, halved
  • 100g Always Fresh Pasta Olives
  • Chilli flakes, to taste
  • Sea salt and freshly ground black pepper, to taste
  • Parsley leaves, for garnish
  • Freshly grated or shaved Parmesan cheese, for serving


  1. Cook spaghetti in a large pot of salted boiling water until al dente and drain, reserving 1 cup pasta water. Cover to keep warm.
  2. Heat 2 tablespoons olive oil in pasta pot and sauté pancetta, garlic and spring onions until softened.
  3. Add tomatoes and Always Fresh Pasta Olives and cook until heated through. Add spaghetti, pasta water and another 2 tablespoons olive oil.
  4. Season to taste with chilli, salt and pepper.
  5. Serve garnished with parsley leaves and Parmesan.

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