This pasta comes in very handy when despite your very best intentions you just run out of time - or steam - or both.  It's certainly popular, even my thirteen year old who claims she won't eat tomato sauce laps this up.  I made a HUGE bowl of this yesterday evening, placed it on the kitchen counter and sped off to pick up one of my girls.  By the time we returned the rest of them had wiped it out (knowing my greedy crew why don't I just automatically double a recipe- duh?!)

If you like your sauce with a salty kick, you could always throw in a handful of capers, if you prefer something more creamy, try adding some chunks of good quality mozzerella just before serving

Of course it's easy to make and any pasta you have on hand would work well.  Here's what I used last night;

1, 16oz packet of pasta

Olive oil

2 slices of pancetta (or a couple of rashers of bacon)

1 medium onion

2-4 cloves of garlic

a sprinkle of red pepper flakes

1 jar of your favorite pasta sauce

a handful of black olives, pitted and chopped

1 tablespoon of parmasan cheese

1 tablespoon of heavy cream (optional)

another handful of herbs and more cheese for serving

Heat the water for the pasta in a large pan.

Heat the olive oil in a large saute pan and add the pancetta.  Cook for about 5 minutes on medium heat, if it produces too much fat, pour off. 

Add the chopped onion and red pepper flakes, cook for a further 2 minutes and then add the garlic and herbs.  Cook for another couple of minutes.  The pancetta should be crisp and the onions soft.

Add the pasta sauce and olives, bring to the boil and then turn down to a simmer.

Cook the pasta according to the directions on the package, I would go for quite al dente as it will continue to cook a little in the sauce.

Add the parmasan to the tomato sauce and the cream if using.

When the pasta is ready, drain and add it to the tomato sauce.  Combine together and pour into a large serving dish.   Check the seasonings and sprinkle with the last of the fresh herbs.

Place on your kitchen counter and try not to get runover by the rush.  In fact I would suggest taking a bowl for yourself before placing on the table!