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Add a photoMy take on this wonderful classic dish. The trick for me is to balance the natural sweetness of the cherry tomatoes with the salty pancetta, countering this with the freshness of the chilli and basil
Ingredients
- 500g rigatoni
- 500g cherry tomatoes
- 250g pancetta
- Large handful fresh basil, torn
- 1 large red onion, cut into long, thin strips
- 2 medium hot fresh red chillis (or to taste), minced
- 2 cloves of garlic, minced
- 1 tsp olive oil, to coat pan
- salt (something like Maldon sea salt is best)
- generous amount of freshly ground black pepper
Directions
- First, skin the tomatoes. I tend to blanch them in boiling water for about 5 minutes, as this softens them, reducing their cooking time, as well as making it easier to remove the skins. Do remember if you do this to cool the tomatoes before skinning them, as they get extremely hot!
- Use a piece of kitchen towel to wipe the olive oil around a medium-sized pan, ensuring the whole thing has a very thin coating
- Add the pancetta and cook on a low heat for about 5 minutes until the fat starts to melt
- At this point, add the garlic, three quarters of the chilli, half the basil, shredded, the onion and the pepper. Increase the heat to medium and cook for 10 minutes, stirring regularly
- Next add the skinned tomatoes - either crushing them with your hands as you place them into the pan (careful the juice doesn't squirt everywhere!) or crushing them in the pan with a wooden spoon or spatula, then add a pinch of salt
- The majority of pastas that take approximately 10 minutes to cook should be added at this point to a pot filled with plenty of well salted boiling water
- Cook the sauce for another 10 minutes or so on a high heat - it should reduce vigorously. Just before you take the pasta off the heat, shred and add the rest of the basil and the minced chilli and stir quickly into the sauce to distribute evenly before taking it off the heat
- Drain the pasta then add it to the pan; stir to ensure it is all generously coated with the sauce
- serve immediately and garnish with parmesan to taste
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 52 | 35% |
| Total Fat 5.77g | 7% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 890mg | 37% |
| Potassium 583mg | 17% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.4g | 4% |
| Protein 14.56g | 23% |
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Comments
November 11, 2010This looks simple and excellent! It's going in the Try Soon folder in my recipe box right now!
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