Pepper And Pancetta With Cellentani Pasta

• 1 pkg (16 oz) cellentani pasta or elbow macaroni
• 1/4 cup extra virgin olive oil
• 5 oz sliced pancetta, coarsely chopped
• 3 cloves garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped
• 1 jar (12 oz) roasted red pepper, drained and thinly sliced
• 1 cup loosely packed flat-leaf parsley leaves
• 1 tbsp baby capers, drained and rinsed

1. Cook pasta in a large saucepan of boiling, well-salted water according to package directions. Drain.
2. Meanwhile, heat 1 tbsp of the oil in a large skillet on medium heat. Cook pancetta, stirring, until crisp. Remove from pan. Add the garlic, tomatoes and pepper; cook, stirring, until softened. Remove from heat. Stir in parsley and capers.
3. Combine pasta with tomato mixture, pancetta and remaining 3 tbsp oil. Season with freshly ground black pepper to taste; toss gently.

pasta, extra virgin olive oil, pancetta, garlic, tomatoes, red pepper, parsley, baby capers

Taken from recipes-plus.com/api/v2.0/recipes/35051 (may not work)