Linguine With Double Tomato, Basil and Pancetta
Ready In: 20 mins
Serves: 4
Ingredients
- 500 g cherry tomatoes (on the vine)
- 2 tablespoons olive oil
- 100 g sunblush tomatoes (chopped)
- 300 g dried linguine
- 200 g pancetta, cubes
- 1 garlic clove (minced)
- 4 tablespoons pine nuts (optional)
- 28 g basil (chopped)
- 28 g rocket
- 4 tablespoons pecorino cheese (grated)
Directions
- Halve the cherry tomatoes and toss in large bowl with 1 tablespoon olive oil add the sunblush tomatoes and season,
- In a large pan cook the linguine in plenty of boiling water according to packet instructions.
- Heat 1 tablespoon olive oil in pan and cook pancetta until crisp, towards the end add the pine nuts if using and cook until golden.
- Lightly drain the pasta and tip into the bowl of tomatoes with a slotted spoon add pancetta and pine nuts then stir in the basil, rocket and pecorino, toss together and serve.
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