Pasta with tomato sauce, guanciale and olives
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Pasta with tomato sauce, guanciale and olives

Course Main
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Giulia


  • 320 g of dry pasta, paccheri, mezze maniche, penneā€¦
  • 1 pint of the easiest tomato sauce
  • 100 g of guanciale, cured cheek pork (you can use pancetta instead)
  • 3 heaping tablespoons of pitted leccino olives, or taggiasche, or Kalamata
  • Grated Parmigiano Reggiano or Pecorino to serve


  • Bring a large pot of water to a rolling boil, add enough salt, then the pasta. Stir and cook according to the packaging instructions.
  • In the meantime, heat a heavy bottomed non-stick pan on medium heat and cut the guanciale in cubes. Cook the guanciale on medium-low heat, stirring it often with a wooden spoon until the fat has melted and it is golden brown.
  • Pour in the tomato sauce, be careful as it will tend to splash everywhere (true story). Add also the olives, stir and keep aside.
  • Drain the pasta al dente, toss it into the pan to coat evenly with the sauce and serve with a sprinkling of grated cheese.
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