Cut the pancetta in stripes and place them in a pan over medium heat. Brown it enough to get the white fat translucent.

Add the olives and sautee a few minutes.

Use a chopper to chop and amalgamate breadcrumbs and dried tomatoes.

Cook pasta following the packaging directions, drain it and season it with pancetta, the pancetta grease and the olives.

Finally, sprinkle the tomato breadcrumbs all over it.