Fresh spaghetti with pancetta-tomato sauce and arugula salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh spaghetti with pancetta-tomato sauce and arugula salad

Fresh spaghetti with pancetta-tomato sauce and arugula salad

Soy-Free, Mediterranean

2 Servings, 610 Calories/Serving

15 Minutes

Super-easy to make and to clean up, this comforting spaghetti dinner takes you to the hills of Tuscany with its simple yet magical sauce of fresh tomatoes and pancetta.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 ounces organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 7 ounces fresh whole wheat spaghetti
  • 3 ounces diced pancetta
  • 6 ounces organic baby arugula or other leafy greens
  • Balsamic vinaigrette
  • 3 tablespoons grated Parmesan
Chef's Tip

If you prefer a smoother sauce, feel free to blend it in a blender or food processor with the reserved pasta cooking liquid in Step 3. Then return it to the sauce pot and stir in the spaghetti.

Ingredient IQ

Pancetta is an Italian bacon made from pork belly. Unlike its American cousin, which is smoked for added flavor, pancetta is simply cured with salt, black pepper, and other aromatic spices. In Italy it’s often eaten raw, but it is also found cooked in strips or cubes (as we’ve done here) or wrapped around various meats and vegetables.

Nutrition per serving

Calories 610, Total Fat 33g (42% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 120mg (40% DV), Sodium 450mg (20% DV), Total Carb. 61g (22% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 2g Added Sugars, 4% DV), Protein 21g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the ingredients

Bring a medium sauce pot of generously salted water to a boil for the spaghetti.
  • Finely chop, press, or grate the garlic.
  • Cut the tomatoes in half.
  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

2

Cook the spaghetti

To the pot of boiling water, add the spaghetti and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the spaghetti, reserving ¼ cup [½ cup] pasta cooking water.
While the water heats and the spaghetti cooks, prepare the sauce.

3

Make the sauce; finish the pasta

In a large sauce pot over medium-high heat, add the pancetta and cook, stirring occasionally, until lightly browned and crisp and the fat is rendered, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomatoes and 2 tablespoons [¼ cup] oil, bring to a simmer, and cook, gently crushing the tomatoes with a wooden spoon, until they start to break down, 1 to 2 minutes. Season with salt and pepper.
Stir in the spaghetti and reserved pasta cooking water, toss to combine, and cook until the sauce thickens slightly, about 1 minute. Remove from the heat and season to taste with salt and pepper.
When the sauce is almost done, prepare the salad.

4

Assemble the salad

In a large bowl, toss the arugula with as much balsamic vinaigrette as you like. Season to taste with salt and pepper.

Serve

Transfer the spaghetti and sauce to individual bowls and garnish with the Parmesan and parsley. Serve the salad and any remaining vinaigrette on the side.

Kids Can!
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Time the spaghetti.
  • Assemble the salad.
  • Garnish with the Parmesan and parsley.
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