INGREDIENTS1 cup farfalle pasta (dry)half a dozen very thin slices of pancetta, diced
1 large shallot, thinly sliced
5 button mushrooms, thinly sliced
1/2 cup grape tomatoes, halved
5 semi-dried tomatoes, diced
10 oil cured olives.
As per the pasta instructions, cook the farfalle in boiling water for 10-12 minutes. Drain, reserving some of the cooking water.
In the same saucepan, toss the pancetta and shallots for a minute, stirring continuously. (I didn’t use any oil, as the pancetta has enough for this stage.)
Add the mushrooms, stirring continuously. Cook for about 30 seconds, and then add the grape tomatoes.
Stir, adding a small amount of the reserved pasta water. This prevents sticking, and brings up the sauce consistency. Add the olives and dried tomatoes, stirring through, then add the farfalle.
Stir through to mix, and serve.