Wholemeal Spaghetti with Pancetta, Oven-Roasted Tomatoes, and Zucchini

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Serves 4

Half a stale white baguette, cut into small cubes
50 ml extra-virgin olive oil
1 garlic clove, crushed

Preheat oven to 200°C.

Cook the spaghetti in boiling salted water until al dente and then drain. 

Place the tomatoes on a baking tray. Drizzle with olive oil, crushed garlic, pour the balsamic over the top and season with salt and pepper. Toss the tomatoes so they’re evenly covered in oil and let cook for 15-20 minutes.

Meanwhile, place pancetta on a tray and place in the oven for 8 – 10 minutes or until crispy. Remove from the oven and let cool.

In a saucepan, heat a good glug of olive oil and cook onions until translucent. Add the zucchini, crushed garlic and cook for a couple of minutes until tender.

For pangrattato, preheat oven to 250°C. Combine ingredients in a bowl, season to taste, then scatter on an oven tray and bake for a couple of minutes, shaking occasionally, until golden. 

Serve pasta into a large serving platter and place zucchini mixture, parsley, roasted tomatoes and sprinkle the crispy pancetta over the top. Grate a healthy serve of Paremesan cheese over the top and serve with a good Chianti.

Recipe & Photography by Emily Fitzgerald