Roasted Tomato & Pancetta Pasta #pasta #recipe #cooking

Roasted Tomato & Pancetta Pasta

Serves 2
597 kcals
23.6g proetin

Ingredients
– 400g plum tomatoes
– 1 red onion
– 2 cloves garlic
– 1 red chilli, seeds remove
– 75g pancetta
– 200g pasta of choice (I went for paccheri)
– Small bunch basil
– 20g Parmesan

To serve
– extra Parmesan
– Fresh parsley
– Drizzle of extra virgin olive oil

Slice the red onion and tomatoes, bash the garlic clove and remove the skin and deseedy the chilli. Add to a lined baking tray with a drizzle of olive oil, salt, and pepper. Roast at 200° for 25 minutes. Remove from the oven and allowed to cool slightly, then blend until smooth.

Cook the pasta for 8 to 10 minutes in boiling salted water. (Make sure you Reserve some of the pasta water)

Add the pancetta to a hot pan and allow to cook for around five minutes until the fat has rendered and the pancetta has turned golden and slightly crispy. Add the blended pasta sauce. Add the cooked pasta, a good splash of pasta water, the grated Parmesan, cracked back pepper and an extra punch of salt and toss until fully coated

Stir through the chopped fresh basil and serve

Serve with extra Parmesan, fresh parsley and a drizzle of extra virgin olive oil .

Pans @hexclad