Sometimes you just need dinner in a hurry, so here’s a quick and tasty pasta dish enjoyed by all around our table.
Pancetta is one of my favourite quick dinner ingredients as it’s full of flavour, cooks quickly, doesn’t require chopping and keeps in the fridge for a few weeks. It’s in most supermarkets, but if you can’t get it you can use chopped streaky rashers, smoked ones if possible.
Spaghetti with Pancetta, Tomato and Basil
100g pancetta
8-10 cherry tomatoes
200g spaghetti (or any pasta)
1 clove garlic
1 tablespoon fresh basil chopped
Salt and pepper to taste
Serves 2
Boil kettle and put spaghetti on to boil with a pinch of salt and small glug of olive oil. Peel the garlic and put it through garlic press or chop it very finely. Fry the pancetta on a non stick pan with the minced garlic. Cut the cherry tomatoes in quarters. When the pancetta is cooked add the tomatoes and basil to the pan and keep it over a low heat to warm them through.
When the spaghetti is cooked drain it, reserving a little of the cooking water. Add the rest and mix up, lifting the spaghetti to make sure the tomatoes and pancetta distribute evenly. If the mixture is very dry add some of cooking water or a little pesto or olive oil if you like. Serve immediately.
