Pasta Pancetta

• 1/2 lb pancetta chopped
• 1 Tbl olive oil
• 2 cloves garlic chopped
• 3 med tomatoes chopped
• 1/3 cup dry white wine
• 1/3 cup chicken broth
• l/4 cup mediterranean olives
• halved
• 1 Tbl capers
• 2 Tbl fresh basil coarsely
• chopped
• 1 Tbl fresh parsley chopped
• l/2 lb whole wheat penne
• pasta

1. In a large skilled, add 1 Tbl olive and the pancetta. Saute for 2 minutes, then addd the tomatoes and garlic.
2. Continue cooking for aprox 5 minutes. Add the white wine and reduce for 1 minute. Add the chicken brothand simmer for 2 minutes. Add the olives,capers, basil and parsley. Salt and pepper to taste.
3. Meanwhile cook the pasta until barely al dente, reserving 1/2 cup of pasta water. Add pasta and water to sauce and cook until pasta is well coated with sauce.

tbl olive oil, garlic, tomatoes, white wine, chicken broth, mediterranean olives, tbl capers, basil, parsley, whole wheat penne, pasta

Taken from www.epicurious.com/recipes/member/views/pasta-pancetta-50086962 (may not work)