TOMATO & PANCETTA PASTA

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 25 MINUTES

225 g rigatoni (about 3 cups) 120 g pancetta, diced (about 1 cup) 4 cloves garlic, sliced half bulb fennel, finely chopped and fronds reserved ¼ tsp each salt and pepper 1 225 g pkg vine-ripened cherry tomatoes 1 225 g pkg mixed cherry tomatoes, halved 2 tbsp extra-virgin olive oil 1 tbsp red wine vinegar

In large pot of boiling water, cook pasta according to package directions. Reserving 1 cup of the cooking liquid, drain.

Meanwhile, in large skillet, cook pancetta over medium heat, stirring occasionally, until crisp, about 6 minutes. Scrape into bowl.

Drain all but 3 tbsp fat from pan; cook garlic, chopped fennel, salt and pepper over medium heat, stirring often, until fennel is softened, about 4 minutes. Stir in tomatoes and oil; cook, stirring, until tomatoes are slightly softened, about 3 minutes. Stir in vinegar.

Stir in pasta and ½ cup of the reserved cooking liquid; simmer, adding more cooking liquid if needed to coat pasta, until sauce is thickened, 1 to 2 minutes. Remove from heat; divide among plates. Sprinkle with pancetta; garnish with fennel fronds.

PER SERVING about 388 cal, 12 g pro, 15 g total fat (3 g sat. fat), 51 g carb (5 g dietary fibre, 6 g sugar), 16 mg chol, 528 mg sodium, 510 mg potassium. % RDI: 3% calcium, 18% iron, 12% vit A, 38% vit C, 55% folate.