Cherry Tomato, Pancetta And Basil Sauce For Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 head fresh garlic, cloves seperated
• 400 g cherry tomatoes, truss ripened
• 18 slices pancetta (thin slices)
• 1/2 cup basil leaves, loosely packed, torn
• 4 tablespoons cream
• 4 tablespoons extra virgin olive oil
• salt
• pepper
• freshly grated parmesan cheese

Recipe

• 1 preheat oven to 200c.
• 2 place garlic cloves on baking sheet and cook about 8 minutes.
• 3 add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. remove from oven and keep warm.
• 4 heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
• 5 bring a pot of well salted water to the boil. cook pasta of choice-tagliatelle is suggested. drain then add immediately to the sauce ingredients.
• 6 add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.