- 100grams pancetta cubed or diced streaky bacon
- 1 x 400g can of cherry tomatoes
- 1/2 a teaspoon chilli flakes
- 2 tablespoons olive oil
- 400 Grams fresh Cucina Artisan Linguine
- cracked pepper
Saute the Pancetta/bacon for about 6 minutes in olive oil until golden & crispy, sprinkle with chilli flakes.
Add the can of Cherry tomatoes to the pan, stir only gently so the tomatoes don't break up. Cook the Linguine according to directions (plenty of salted water) and drain. Add the drained Pasta to the pancetta and tomatoes and stir to combine. Top with cracked pepper and parmesan. Serves 4-5