Anoushka Jahangiri - Art Director

Anoushka’s Olive and Pancetta Power Pasta

I’m all for easy and quick during the week which also means having as little washing up as possible afterwards too. If you can master multitasking whilst the pasta is cooking it’s ready in no time at all with very little mess. This quick but delicious mid-week recipe is one of my all time favourites, a pasta salad hybrid so you get to indulge but have none of the guilt.


X3 garlic cloves chopped
Big hand full of pitted dried black olives (Crespo are the best)
200g diced pancetta
Handful of Rocket per serving
1 avocado diced
250g Linguini
X2 spring onions
X1 lemon cut in half
Grated fresh parmigiana Reggiano
Extra virgin olive oil
Freshly Ground Black pepper


  • Peel and chop garlic, roughly chop dried black olives
  • Cook linguini as per pack instructions
  • Whilst this is cooking, tip the pancetta in a large frying pan on medium heat, no need for oil as the pancetta will be oily enough
  • Once browned add in the garlic and pancetta and cook for 3-4 min. remove from heat but leave in the pan
  • Add a handful of rocket to each serving bowl, slice spring onions diagonally into horse ear shape and dice the avocado
  • Drain cooked pasta and tip into frying pan with pancetta giving the pasta a good toss so it’s coated in everything
  • Heap Pasta along with the ‘bits’ (as it’s called in my house) into bowls on top of the rocket
  • Garnish with Avocado, spring onion and 2-3 whole olives from the jar
  • Squeeze lemon on top of each of the pasta bowls followed by a light drizzle of extra virgin olive oil, freshly ground black pepper and a grating of parmigiana Reggiano