Tomato and pancetta pasta

Serves 2
Prep Time 5 mins
Cooking Time 25 mins
Ingredients

• 2 400g 14oz Tinned tomatoes, chopped or whole
• 9oz/250g chopped pancetta
• 6 Sundried tomatoes, chopped
• 6 Black olives, pitted and halved
• A handful of fresh basil or a tsp of dried
• 2-3 tsp sugar
• 2 Tbsp extra virgin olive oil
• Parmesan cheese shavings

Method

• Heat a tbsp olive oil in a large frying pan or wok, and add the pancetta,
  fry for a few minutes until it just starts to change colour
• Add the tomatoes and sugar, and stir
• Add the sundried tomatoes and olives
  and simmer for 10-15 minutes
• Stir in the basil and black pepper
• Add a little more sugar if needed and simmer for about another 10 minutes, leaving the lid off, this will help it to thicken
• The sauce should be reduced to about half now, and ready to mix in with the strained pasta.
• Sprinkle the cheese over and it's ready to serve

Equipment

• Large frying pan or wok

Shopping List

• 2 400g 14oz Tinned tomatoes
• 9oz/250g chopped pancetta
• 6 Sundried tomatoes
• 6 Black olives
• A handful of fresh basil or a tsp of dried
• 2-3 tsp sugar
• 2 Tbsp extra virgin olive oil
• Parmesan cheese

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