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Simple summer dinners are always my favourite. This Pancetta and Cherry Tomato Pasta is fresh, full of flavour, and made even better with Fantino and Mondello’s Original Pancetta—Canada’s #1 pancetta. It’s one you’ll want on repeat all summer long! #FantinoMondello Pancetta and Cherry Tomato Pasta Ingredients - 125 g of Fantino and Mondello’s Original Pancetta 450 g of gemelli pasta ¼ of extra virgin olive oil 2 cups of cherry tomatoes 4 cloves of garlic (finely chopped) Salt and pepper for seasoning 1 cup of fresh basil Parmigiano Cheese for garnish 1 ball of burrata (optional) Instructions - • Heat the olive oil in a cast iron skillet on the BBQ over medium heat, or in a large skillet on the stovetop. • Add the Fantino & Mondello Original Pancetta and cook for 2–3 minutes, stirring occasionally, until golden and crispy. Transfer the pancetta to a plate, leaving the rendered fat in the pan. • Add the cherry tomatoes to the same pan. Season with salt and pepper and cook for 3–4 minutes, stirring occasionally. As the tomatoes soften, gently press them with the back of a spoon to release their juices. • Stir in the garlic and cook for about 30 seconds, or until fragrant. Add half of the fresh basil and stir to combine. • Meanwhile, cook the pasta according to the package directions. Before draining, reserve 1 cup of the starchy pasta water. • Add the cooked pasta to the skillet with the tomato sauce. Return the crispy pancetta to the pan and add a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated and the sauce comes together. Add more pasta water as needed to reach your desired consistency. • Divide the pasta among serving bowls and garnish with the remaining fresh basil, freshly grated Parmigiano Reggiano, and torn burrata. Serve immediately. Enjoy:) #ad   Maple Leaf Foods Inc. calculation based on NIQ MarketTrack database for the Deli Meat Specialty Italian Remaining category for the 52-week period ending Dec 27, 2025. Copyright © 2026, Nielsen Consumer LLC
Simple summer dinners are always my favourite. This Pancetta and Cherry Tomato Pasta is fresh, full of flavour, and made even better with Fantino and Mondello’s Original Pancetta—Canada’s #1 pancetta. It’s one you’ll want on repeat all summer long! #FantinoMondello Pancetta and Cherry Tomato Pasta Ingredients - 125 g of Fantino and Mondello’s Original Pancetta 450 g of gemelli pasta ¼ of extra virgin olive oil 2 cups of cherry tomatoes 4 cloves of garlic (finely chopped) Salt and pepper for seasoning 1 cup of fresh basil Parmigiano Cheese for garnish 1 ball of burrata (optional) Instructions - • Heat the olive oil in a cast iron skillet on the BBQ over medium heat, or in a large skillet on the stovetop. • Add the Fantino & Mondello Original Pancetta and cook for 2–3 minutes, stirring occasionally, until golden and crispy. Transfer the pancetta to a plate, leaving the rendered fat in the pan. • Add the cherry tomatoes to the same pan. Season with salt and pepper and cook for 3–4 minutes, stirring occasionally. As the tomatoes soften, gently press them with the back of a spoon to release their juices. • Stir in the garlic and cook for about 30 seconds, or until fragrant. Add half of the fresh basil and stir to combine. • Meanwhile, cook the pasta according to the package directions. Before draining, reserve 1 cup of the starchy pasta water. • Add the cooked pasta to the skillet with the tomato sauce. Return the crispy pancetta to the pan and add a splash of the reserved pasta water. Toss everything together until the pasta is evenly coated and the sauce comes together. Add more pasta water as needed to reach your desired consistency. • Divide the pasta among serving bowls and garnish with the remaining fresh basil, freshly grated Parmigiano Reggiano, and torn burrata. Serve immediately. Enjoy:) #ad Maple Leaf Foods Inc. calculation based on NIQ MarketTrack database for the Deli Meat Specialty Italian Remaining category for the 52-week period ending Dec 27, 2025. Copyright © 2026, Nielsen Consumer LLC

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