Pepper And Pancetta With Cellentani Pasta - cooking recipe

Ingredients

1 pkg (16 oz) cellentani pasta or elbow macaroni
1/4 cup extra virgin olive oil
5 oz sliced pancetta, coarsely chopped
3 cloves garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
1 jar (12 oz) roasted red pepper, drained and thinly sliced
1 cup loosely packed flat-leaf parsley leaves
1 tbsp baby capers, drained and rinsed

Preparation

Cook pasta in a large saucepan of boiling, well-salted water according to package directions. Drain.
Meanwhile, heat 1 tbsp of the oil in a large skillet on medium heat. Cook pancetta, stirring, until crisp. Remove from pan. Add the garlic, tomatoes and pepper; cook, stirring, until softened. Remove from heat. Stir in parsley and capers.
Combine pasta with tomato mixture, pancetta and remaining 3 tbsp oil. Season with freshly ground black pepper to taste; toss gently.