500g bow tie pasta
6 thin slices pancetta
1 Tbsp olive oil
3 cloves garlic, finely chopped
1 Tbsp baby capers, rinsed, drained
400g punnet cherry tomatoes, halved
½ cup good-quality basil pesto
200g cherry bocconcini, torn
60g baby spinach leaves
Sea-salt flakes and freshly ground black pepper, to season
¼ cup pine nuts, toasted
Small basil leaves, to serve
Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions. Drain, reserving 1/4 cup cooking water.
Meanwhile, heat a non-stick frying pan on high. Cook pancetta for 1-2 minutes on each side, or until crispy. Let cool on a paper towel-lined plate. Break into bite-sized pieces.
In the same pan, heat oil on medium. Cook garlic and capers for 1 minute, stirring. Add halved tomatoes and cook for 2-3 minutes, or until slightly softened. Remove from heat. Add pasta, basil pesto, bocconcini, baby spinach leaves and 1 tablespoon of the reserved pasta water (or enough to loosen the mixture). Season and toss well to coat.
Serve warm or cold topped with pancetta, pine nuts and basil.