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£4.40/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Bring a large saucepan of salted water to the boil to cook the pasta. Heat 1 tbsp of the oil in a frying pan and fry the pancetta until crisp.
Tip the pasta into the boiling water and cook for 5 minutes or until tender. Meanwhile add the garlic, ground coriander, sun-dried tomatoes, fresh tomatoes and coriander to the frying pan and cook for 2 minutes.
Drain the pasta, reserving a ladleful of the cooking water. Add the remaining olive oil to the tomato sauce. Toss the pasta with the sauce, adding a little of the reserved cooking water if needed. Heat through for a couple of minutes then serve sprinkled with the Parmigiano Reggiano.
Typical values per serving when made using specific products in recipe
Energy | 2,261kJ/ 541kcals |
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Fat | 31.8g |
Saturated Fat | 8.1g |
Carbohydrates | 44.1g |
Sugars | 2.1g |
Fibre | 4.1g |
Protein | 19.7g |
Salt | 2.1g |
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