Mediterranean fettucine

This tasty pasta recipe is full of healthy ingredients: olive oil, cherry tomatoes, whole wheat pasta, shallots, garlic, black olives, pine nuts, and fresh herbs. The not so healthy pancetta is used in a small quantity, like a flavouring, which was typical of the classic Mediterranean diet. This type of cuisine is shown to be the healthiest way of eating.

2 servings

Whole wheat fettucine for 2 servings

Olive oil

100 g pancetta, chopped

2 tbsp. pine nuts

1-2 handfuls of cherry tomatoes

2 tbsp. organic black olives

1 shallot, chopped

1 clove garlic, chopped

Some parmesan shavings

Freshly ground black pepper

100 ml white wine

Basil leaves for decoration

Warm 2 tbsp. olive oil in a sauté pan over medium- high heat. Fry the cherry tomatoes and pine nuts until the tomatoes start collapsing and the pine nuts are getting a bit of colour. Stir frequently.

Reduce the heat to medium. Add  the chopped pancetta, garlic, shallot, and black olives to the pan. Continue cooking for 10 minutes. Deglaze with white wine.

Meanwhile cook the fettucine al dente. Drain and add to the pan. Grind over some back pepper and mix.

Divide the pasta into 2 bowls and the pancetta- vegetable mixture around it. Sprinkle with parmesan shavings and decorate with basil.

Serve with a green side salad for a balanced meal.