Fettucini With Two Tomatoes And Spinach

• 2 Tbsp olive oil
• 3 oz slab of pancetta, diced
• 1 Tbsp minced garlic
• 1/8 tsp red pepper flakes
• 3 c. chopped seeded tomatoes
• 1/8 c. thinly sliced oil-packed sun-dried tomatoes
• 3 sprigs fresh thyme
• 9 oz fresh fettucini
• 2 c. lightly packed fresh spinach leaves
• 1/4 c. toasted pine nuts
• 1/3 c. grated cheese (Romano, Gruyere, Asiago...mix and match?)

1. Toast pine nuts in dry pan over medium low heat until golden. Reserve in small bowl.
2. Heat olive oil over medium heat and saute pancetta until browned and crisp, 8-10 minutes, stirring frequently.
3. Lower heat, add garlic and red pepper and cook 1 minute.
4. Add both types of tomatoes and thyme sprigs. Saute 3 minutes.
5. Toss in spinach and toasted pine nuts, cover and remove from heat.
6. Cook pasta in boiling salted water until al dente. Drain.
7. Remove thyme stems from spinach/tomato mixture then add pasta and cheese and toss well.
8. Serve immediately passing more grated cheese.

olive oil, pancetta, garlic, red pepper, tomatoes, tomatoes, thyme, fettucini, fresh spinach leaves, nuts, grated cheese

Taken from www.epicurious.com/recipes/member/views/fettucini-with-two-tomatoes-and-spinach-50074374 (may not work)