10-Minute Italian Pasta


Olive oil is a source of monounsaturated fats. These can benefit cardiovascular health and the polyphenols and other antioxidants that olive oil contains have been shown to be protective against cancers. Best of all, it is delicious!

This quickly became a firm fave of our on a recent trip to Italy where the fresh pasta was out of this world! The simple, delicious flavours in this dish work so well together that it will definitely taste like it took you longer than just ten minutes to put together. A celebration of fresh pasta!




10 mins

  • 400g of your favourite fresh pasta

  • 100g sliced Pancetta, cut into strips

  • 1 tsp dried fennel seeds

  • 50g green olives, pitted and diced

  • 2 cloves of garlic, finely chopped

  • a couple of fresh tarragon leaves, chopped (don't worry if you can't get hold of this it will still be delicious without it)

  • Olive oil for frying and drizzling 

  • Some rocket and Parmesan for topping

  1. Bring a pot of water to the boil, add in a pinch of salt and a drizzle of olive oil before tipping in the fresh pasta - cook for the time specified on the packet ,usually about 5-7 mins depending on the shape

  2. While that cooks, heat a little oil in a frying pan big enough to fit the pasta once its cooked, throw in the fennel seeds, Pancetta, olives and garlic and fry until starting to caramelise

  3. Once the pasta is cooked, drain it and add it to the frying pan with the other ingredients in

  4.  Stir through the fresh tarragon and drizzle with a little more olive oil before serving topped with a little rocket and some shaved Parmesan

Make it your own:

If you're looking to add a little more veg to this dish some roasted aubergine or roasted cherry tomatoes work perfectly. 

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


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 © 2019 Mikayla Norton