I wanted the flavours of a BLT but didn't fancy a sandwich for dinner so came up with this idea. Lettuce wouldn't work so I replaced it with rocket piled on the top at the end. When the rocket is stirred into the warm pasta it adds another delightful layer of flavour.
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Ingredients
- 80 g pancetta, guanciale or bacon diced
- 1 onion finely diced
- 1 clove garlic finely sliced
- 1 tbsp tomato puree
- pinch sugar
- 400 g tin chopped tomatoes
- 1 red birds eye chilli finely sliced
- 10 basil leaves torn
- 150 g pasta shape
- 6 cherry tomatoes quartered
- 2 handfuls rocket
- drizzle extra virgin olive oil to finish
Instructions
- Cook the pancetta until golden brown and the fat has separated. Remove the bacon bits and leave the fat in the pan.
- Add the onions to the bacon fat and sauté over a low heat for about 7 minutes until soft. Add the garlic. Add tomato puree, tinned tomatoes and fresh chill. Season with salt and a few pinches of sugar. Leave to simmer for 20 minutes.
- Bring a pan of salted water to the boil and cook the pasta for 1 minute less than the pack instructions. Drain the pasta and set aside.
- With the sauce over a low heat and the basil then the pasta and stir to coat, cook for 2 minutes. To serve, dived the pasta between two bowls, sprinkle with bacon bits, fresh tomatoes and pile the rocket on top. Finish with a drizzle of extra virgin olive oil
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