Italian Pasta with Pancetta, Tomatoes & Capers
Italian Pasta with Pancetta, Tomatoes & Capers
  1. Cook 250 g Farm Boy™ Spaccatelle Lunghe or Fileja al Nero di Seppia Pasta until al dente. Drain pasta and reserve 1/3 cup of the pasta water.
  2. In a large frying pan, heat 1 Tbsp Farm Boy™ Extra Virgin Olive Oil over medium-high heat and cook 2/3 cup diced pancetta until crispy.
  3. Drain all but 1 Tbsp of the fat from the pan then add 2 Tbsp Farm Boy™ Garlic Flowers and 1/4 cup white wine to the pan. Cook down until most liquid has evaporated.
  4. Add 1 cup quartered grape tomatoes, 3 Tbsp capers, cooked pasta and the reserved pasta water. Cook for 2 minutes.
  5. Finish with 2 Tbsp chopped parsley and 1/2 tsp Farm Boy™ Fleur de Sel. Optional: top with finely grated Parmesan cheese.


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