Name: Cherry Tomato, Pancetta and Basil Sauce for Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 head fresh garlic, cloves seperated; 400 g cherry tomatoes, truss ripened; 18 slices pancetta (thin slices); 1/2 cup basil leaves, loosely packed, torn; 4 tablespoons cream; 4 tablespoons extra virgin olive oil; salt; pepper; freshly grated parmesan cheese

Recipe by JustJanS

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From the West Weekend Magazine today. An Aussie tablespoon is 4 teaspoons.

Ready In:: 30mins
Serves:
Units:

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ingredients

1 head fresh garlic, cloves seperated
400 g cherry tomatoes, truss ripened
18 slices pancetta (thin slices)
¹⁄₂ cup basil leaves, loosely packed, torn
4 tablespoons cream
4 tablespoons extra virgin olive oil
salt
pepper
freshly grated parmesan cheese

directions

Preheat oven to 200c.
Place garlic cloves on baking sheet and cook about 8 minutes.
Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.
Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.
Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.

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