Weekend Pasta
Prep Time:
15 minutes
Cook Time:
12 minutes
Serves:
4
Level:
Beginner
About the Recipe
The layering of flavours and textures on this dish makes it look much harder to make than it is! A few simple and fresh ingredients delivers a tasty, light pasta that isn't too tomatoey, or too cheesey, or too oily. Invest in a good olive oil for dressing pasta and salads and steamed vegetables, it is well worth it - a good olive oil elevates almost anything in my opinion!
Ingredients
200 - 300 grams Capellini PastaÂ
3 thick slices of PancettaÂ
8 to 12 Plum or Cherry TomatoesÂ
1 tablespoon Tomato PasteÂ
Your hearts desire Truffle Pecorino (or Parmesan)Â
Fresh Chives and Basil roughly choppedÂ
Olive OilÂ
Preparation
1. Put a large pot of water on to boil for the pasta, and prepare your pancetta and tomatoes. Slice the pancetta into small strips or cubes, and halve your tomatoes.Â
2. When water starts to boil add a few teaspoons of salt before adding your pasta.Â
3. Cook the pancetta on a medium heat in a small frypan for a few minutes, until fat starts to render, then add tomatoes. Cook for a further 2 minutes.Â
4. Clear a space in the frypan and add your tomato paste, stir through and cook off the paste, before adding a ladle of the pasta water in. Cook for a further 2 minutes stirring regularly. Turn off the heat.Â
5. Drain the pasta and lay out on a large serving plate, spread the tomato mixture on top. Then grate your cheese on top, making sure to cover the whole surface of the pasta evenly. Layer the chives and basil, then go in generously with the Zesty Breadcrumbs. Finish with a drizzle of olive oil over the whole dish.Â
Notes:Â
_The Zesty Breadcrumbs can be made ahead and stored in an airtight container in a cool, dry place for up to 10 days.