Fusilli with pancetta, tomato and rocket

• 2 teaspoons olive oil
• 1 red onion, finely chopped
• 100g pancetta, trimmed, rind removed, diced
• 2 garlic cloves, crushed
• 400g can diced tomatoes
• 350g dried fusilli pasta
• 2 cups shredded fresh rocket
• 1/4 cup shredded fresh basil
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• Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until tender. Add pancetta. Cook, stirring occasionally, for 5 minutes or until pancetta is crisp. Add garlic. Cook, stirring, for 1 minute or until garlic is just golden.
• Add tomatoes and 1/4 cup of cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce is slightly thickened.
• Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
• Stir pasta, rocket and basil into tomato mixture. Season with salt and pepper. Divide pasta mixture between bowls. Serve.
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