Pancetta, Spinach and Tomato Bucatini with Garlic Bread Crumbs


I came across this recipe at “Cuisine at Home” magazine and thought that it will be a perfect weeknight meal. This delicious pasta takes so little time to make. Italian bacon ( pancetta) gives this dish a unique flavour and texture. This dish is very simple: Begin by cooking the pasta. I used bucatini, but you can use spaghetti or anything you have on hand. Prepare the garlic bread crumbs. It’s a perfect topping for this dish, crunchy and garlicky. Then, sauté the little bits of pancetta until the fat has rendered and the bacon has started to slightly brown. Then throw in the cherry tomatoes and beautiful leaks. Cook until tomatoes begin to brown and the leaks are wilted. Pour in a little wine and let it evaporated. Add the broth, vinegar and pepper flakes. Let it cook a little bit and reduce by third, then add spinach, fresh thyme, pancetta pieces and toss it with cooked pasta. Sprinkle with garlic bread crumbs. After I took a picture I sprinkle some Parmesan shavings which was a great addition. Check our the recipe below!

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Chickpea Salad with Cranberries, Toasted Almonds and Feta Cheese


Chickpeas are a great source of protein, and this easy chickpea salad is full of great flavor. I love having chickpeas in a salad as it makes any salad more filling. There is a little sweetness from the sauteed red onions with a light lime-herb flavor. Its super easy to throw together, and makes a fresh, protein-packed side dish.

Serves 4

Preparation time: 10 minutes

Cooking time: 10 minutes


  • 1 cup chickpeas, cooked or 15 oz can of chickpeas, drained and rinsed
  • 4 tablespoon olive oil
  • 1/2 red onion, peeled and chopped
  • 1 clove garlic, chopped
  • 1/2-inch fresh ginger root, grated
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes or to taste
  • salt, pepper to taste
  • juice of 1 lime
  • 1 tablespoon tomato paste
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh herbs (parsley, cilantro), chopped
  • green salad to serve
  • toppings: dried unsweetened cranberries, toasted almonds, and feta cheese


  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, ginger, salt, pepper and cumin and saute for 3-5 minutes. Add the pepper flakes, lime juice, and tomato paste and saute for another 3 minutes.
  2. Add the chickpeas, cherry tomatoes, and fresh herbs and remove from the stove. Stir well, transfer to a serving bowl, drizzle 2 tablespoons olive oil on top.
  3. Serve over a bed of green salad with cranberries, toasted almonds and feta cheese.