Cherry Tomato, Pancetta and Basil Sauce for Pasta
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From the West Weekend Magazine today. An Aussie tablespoon is 4 teaspoons.
- Ready In:
- 30mins
- Serves:
- Units:
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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