Linguine With Double Tomato, Basil and Pancetta |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From sainsburys magazine June 2010 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:
1. Halve the cherry tomatoes and toss in large bowl with 1 tablespoon olive oil add the sunblush tomatoes and season,
2. In a large pan cook the linguine in plenty of boiling water according to packet instructions.
3. 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.
4. 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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