Puttanesca pasta with pancetta

Ingredients

• 3000 ml water
• 1 teaspoon salt
• 350 g short pasta
• 1 tablespoon olive oil
• 1 garlic clove
• 100 g pancetta
• 100 g pitted black olives
• 400 g tomato juice
• 1/4 teaspoon salt

Preparation

1. Bring 3000 ml water and 1 teaspoon salt to a boil. Add the pasta and cook for 10 minutes or according to the package instructions, until cooked but still firm. 2. Heat the olive oil in a pan over medium heat. Add the peeled garlic clove and brown it for 1-2 minutes, then remove it. 3. Add the diced pancetta to the same pan and fry for 1 minute. Add the pitted black olives, tomato juice and 1/4 teaspoon salt. Cover and cook over medium heat for 15 minutes. 4. Drain the pasta well, add it to the sauce and stir.