Preparation:

1. Cook the pasta according to package directions, but for 1 - 2 minutes less in time (if will cook more in the sauce).  Drain reserving 1/2 cup of the cooking liquid.
2. In a blender or food process, combine the canned tomatoes; roasted peppers and sun-dried tomatoes.  Chop or pulse until well mixed, but still slightly chunky.  Set - aside
3. Heat the oil in a large saute or frying pan over medium heat; add the pancetta and cook until the pancetta is just beginning to brown and has given up its fat.  Add the onion and saute until translucent, about 5 - 7 minutes; add the garlic and a pinch of red pepper flakes.  Add the pasta and the reserved sauce and cook, for about 3 minutes.  Add the spinach and cook until wilted, then add the olives, basil and parsley.  Mix well.  Add a little pasta water if the sauce seems too thick.  Remove from the heat and add the cheese.  Mix and taste for seasonings, add salt and pepper as needed.  Serves 6 - 8
Per Serving: 356 Calories (21% from fat); 8g Fat (2g Sat, 4g Mono, 1g Poly); 16g Protein; 54g Carbohydrate; 5g Dietary Fiber; 14mg Cholesterol; 835mg Sodium.  Food Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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Look for Dal Raccolto Pasta and other fine Colavita products in your grocery store, or to purchase on line visit: ColavitaStore.com