With a swathe of Mediterranean flavours in a simple yet oh-so-polished dish – Penne with Pancetta is a joyous pasta dish. This recipe marries the smoky depth of pancetta, the subtle brininess of tuna, and the bright flavors of white wine, lemon, and fresh vegetables, tossed with al dente penne. Red pepper flakes bring a touch of heat to the earthy firmness of mushrooms and the green, leafy body of the spinach in this soothing yet invigorating dish. Great for everyday weeknight meals or laid-back weekend dinner parties, it feeds 4–6 as a main course, and each individual serving is approximately 1.5–2 cups of pasta.
Penne with Pancetta
Equipment
- 1 Large skillet Preferably non-stick or stainless steel
- 1 Saucepan For boiling pasta
- 1 Strainer For draining pasta
- 1 Wooden Spoon For sautéing
- 1 Grater For Parmesan cheese
Ingredients
- 3 tablespoons Olive oil Extra-virgin recommended for flavor and health benefits
- 3 oz Pancetta bacon (diced) Thin-cut, high-quality from deli or butcher
- 1 medium Onion chopped
- 1 clove Garlic minced
- 1/4 teaspoon Crushed red pepper flakes Adjust for desired heat
- 5 oz Fresh mushrooms (sliced) Choose firm, dry mushrooms
- 1/2 cup Dry white wine Sauvignon Blanc recommended
- 1/2 cup Frozen green peas
- 12 6 oz Cherry tomatoes, halved Choose undamaged tomatoes
- 5 oz Baby spinach Select bright, crisp leaves
- 2 6 oz cans (12 oz total) Solid white tuna in water, drained Firm texture, fewer calories
- 1 tablespoon Lemon juice Freshly squeezed for best flavor
- To taste Salt Use in moderation
- To taste Black pepper
- 1 lb Penne pasta Bronze-cut or whole-grain for better sauce adhesion
- For topping Grated Parmesan cheese Use sparingly due to sodium content
Instructions
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add 3 oz diced pancetta and cook until browned and crisp (5–7 mins). Remove to paper towel to drain.
- Add 2 tbsp olive oil to the skillet. Stir in chopped onion, minced garlic, and red pepper flakes. Cook until onion is translucent (about 5 mins).
- Add sliced mushrooms. Cook until browned and tender (5–7 mins).
- Increase heat to medium-high. Pour in wine and scrape up brown bits. Let it reduce slightly (about 3 mins).
- Reduce heat to medium-low. Stir in peas, tomatoes, spinach, drained tuna, lemon juice, salt, and pepper. Cook until spinach wilts and everything is heated through (2–3 mins).
- Boil penne in salted water until al dente (8–10 mins). Drain and reserve 1/2 cup pasta water.
- Add drained pasta to skillet. Toss well. Stir in pancetta and a bit of pasta water if needed.
- Plate and top with grated Parmesan. Serve hot.
Notes
- For a vegetarian twist, swap tuna and pancetta with chickpeas and smoked paprika.
- For a creamy version, stir in 1/4 cup heavy cream or Greek yogurt before serving.
- Sauce components can be prepped in advance and refrigerated.
- Always cook pasta fresh before combining.
- Use high-quality extra-virgin olive oil for flavor.
- Ideal wine pairing: Sauvignon Blanc or dry Rosé.
- Best served for lunch or dinner; fits both casual and fancy occasions.
Health Benefits of Key Ingredients
There are a ton of good-for-you ingredients in this pasta dish:
- Tuna: A lean protein (25g per 3 oz), tuna is packed with omega-3 fatty acids, heart-protecting and inflammation-fighting properties. It also gives a dose of selenium that supports immunity.
- Spinach: Loaded with vitamins A, C, and K (1 cup has more than 100% of daily vitamin K), spinach promotes vision, immunity, and bone health. It’s also high in fiber.
- Cherry Tomatoes: Besides being full of lycopene, an antioxidant that’s good for the heart, tomatoes are a source of vitamin C for immunity (1 cup supplies 20 to 25% of what you need daily).
- Green Peas: Excellent source of fiber, vitamin C, and plant-based protein to contribute to healthy digestion, immunity, and your feeling of fullness.
- Mushroom: Low in calories (approximately 15 kcal per cup), generous with B vitamins and selenium, both of which promote energy production and immunity.
- Olive Oil: Its monounsaturated fats decrease bad cholesterol and inflammation, both beneficial for heart health.
- Garlic and Onion: Packed with antioxidants, which improve heart health through lowering cholesterol and blood pressure. Garlic also has immune-boosting properties.
- Lemon Juice: Vitamin C powerhouse, digestive aid, immune booster, flavorful option with no sodium.
- Pancetta: A good source of protein, but high in sodium and fat. Use sparingly or consider low-sodium versions.
- Pasta and Parmesan: Calorically dense, so try whole grain pasta and light cheese for added nutrition.
This dish shares Mediterranean flair with tuna tomato pasta Italian style classics while delivering extra texture and contrast through pancetta.
Serving Ideas and Variations
Penne with Pancetta is versatile and fits all eating situations:
Serving Ideas:
- Weeknight Dinner: Garlic bread and a Caesar salad on the side is all you need for a memorable feast.
- Dinner Party: Present in a large serving bowl, garnished with extra Parmesan and fresh parsley, and with roasted asparagus.
- Lunch: Serve with a light cucumber and tomato salad for a refreshing, well-rounded meal.
Variations:
- Spicier Version: Use 1/2 teaspoon red pepper flakes or 1 sliced fresh chili for more heat.
- Vegetarian Variation: Leave out the pancetta and tuna, substituting chickpeas and smoked Spanish paprika for protein and smoky flavorfulness.
- Whole-Grain Swap: Up the fiber or appeal to gluten-free guests by using whole-grain or gluten-free penne.
- Creamy Twist: Blend 1/4 cup heavy cream or Greek yogurt at the end for a creamier sauce.
These make excellent variations even for classic dishes like penne alla vodka pancetta or prosciutto and penne alla vodka with prosciutto, blending similar pasta textures with distinct ingredient themes.
Tips on Ingredient Selection and Storage
For best taste & quality:
- Tuna: Opt for solid white tuna packed in water for firmer texture and fewer calories. Unopened cans store up to 3 years; once opened, refrigerate and use within 2 days.
- Pancetta: Choose good-quality, thin-cut pancetta from a deli or butcher. Refrigerate for up to 2 weeks, or freeze for up to 3 months.
- Pasta: Use bronze-cut penne for greater sauce adhesion. Store in a cool, dry pantry for up to 1 year.
- Spinach & Cherry Tomatoes: Select bright, crisp spinach and undamaged tomatoes. Refrigerate spinach up to 1 week; keep tomatoes at room temp for the same.
- Mushrooms: Choose firm and dry mushrooms with no slimy patches. Keep in a paper bag in the fridge for 1 week.
- Olive Oil: Extra-virgin recommended. Store in a cool, dark place for up to 1 year.
Tips: You can make the sauce components in advance and refrigerate, but boil pasta fresh and combine just before serving for best texture.
Beverage Pairings
This pasta is bright and savory and goes with a wide range of beverages:
- White Wine: Its light profile and bright acidity make Sauvignon Blanc a good partner for tuna and a white wine sauce.
- Rosé: A dry rosé will complement the dish’s richness and hint of vegetables.
- Beer: Light lager or wheat beer works well with seafood and pancetta.
- Non-Alcoholic: Sparkling lemon water or iced green tea with mint makes for a crisp counterpart.
These beverage options work just as well for variations like penne pasta with tuna or tuna tomato pasta Italian dishes.
Best Time of Day to Consume
This recipe is best served as a lunch or dinner main course, especially mid-afternoon into the evening. High in protein and carbs, it provides long-term energy and is perfect for a filling meal after a long day. The lively flavors suit year-round dining, particularly to highlight seasonal fresh vegetables in spring and summer.
Conclusion
Penne with Pancetta is a hearty take on pasta with protein and fresh vegetables. Filled with leafy greens, tomatoes, and quality fats, it can be both delicious and healthy in moderation. Served for a quick weeknight dinner or a fancy gathering, this simple pasta is a crowd-pleaser. With a thoughtful approach to ingredients, smart pairings, and flexible variations, you’ll have a Mediterranean-inspired dinner that’s easy to love and easy to cook — just like the best of penne alla vodka pancetta or prosciutto or modern penne pasta with tuna classics.
