Penne with Garlic & Pancetta
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Cook time: 
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Serves: pot of perfect pasta
Mediterranean inspired penne pasta dish, with pancetta, artichoke hearts, sundried tomatoes & delicious garlic spread!
What to get:
  • 1 box Penne Rigate pasta
  • 1 can artichoke hearts, drained and quartered
  • 1 jar sun dried tomatoes in oil (Julienne cut if possible)
  • Italian Parmesan cheese blend (shredded)
  • 5 thin slices of pancetta, chopped for crisping
  • 1 tub Hanis Market garlic spread (original Zuhk)
  • 1 lemon for zesting
  • S & P
  • 4 T white wine
What to do:
  1. Drain can of artichoke hearts & quarter.
  2. Roughly chop ~1/4 cup of the sun dried tomatoes, do not rinse oil.
  3. Chop pancetta and crisp in a non-stick skillet, then set aside to drain.
  4. Using pancetta pan, heat artichoke hearts & sundried tomatoes.
  5. Add to the pan about 4 T white wine, kosher salt & black pepper (to taste).
  6. In a separate pot, liberally salt water for boiling pasta & cook penne until al dente, drain (reserving a tablespoon of starchy pasta water).
  7. Off the heat, add warm pasta back & 1T of cooking water back into the pot.
  8. Add artichoke mix, and ¾ of the crisped pancetta, combining and returning to low heat.
  9. To pot add 3 tsp lemon zest, 5T shredded cheese, and 2T Zuhk Garlic Spread, mixing well.
  10. Add additional salt & pepper to taste & remaining pancetta on top as garnish to each served dish.
This is excellent and easy! The lemon zest pairs perectly with the sun dried tomatoes and artichoke hearts. The pancetta gives some salty texture and the garlic spread is all you need by way of flavoring!
Recipe by the dinnervine at