Name: BLT orecchiette pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram orechiette (ear-shaped pasta); 2 1/2 tablespoon olive oil; 10 slice (about 140g) pancetta, roughly chopped; 4 spring onions, chopped; 250 gram baby roma or cherry tomatoes, halved; 1 clove garlic, minced; 1/2 baby cos lettuce, chopped; 1/2 bunch basil leaves; 1/3 cup finely grated parmesan; sea salt, cracked black pepper, to taste

Ingredients

400 gram orechiette (ear-shaped pasta)

2 1/2 tablespoon olive oil

10 slice (about 140g) pancetta, roughly chopped

4 spring onions, chopped

250 gram baby roma or cherry tomatoes, halved

1 clove garlic, minced

1/2 baby cos lettuce, chopped

1/2 bunch basil leaves

1/3 cup finely grated parmesan

sea salt, cracked black pepper, to taste

Method

1.Cook orecchiette in a large saucepan of boiling salted water following packet instructions. Drain; reserve 1/3 cup pasta water.

2.Heat oil in a frying pan over medium-high heat. Cook pancetta 5 minutes, or until turning golden.

3.Add onions, tomatoes and garlic; cook a further 2-3 minutes, until tomatoes begin to soften. Add pasta water; shake pan over heat 1-2 minutes, to emulsify sauce.

4.Place pasta in a serving bowl; pour in pancetta and tomato mix with all pan juices. Add lettuce, basil and most of parmesan. Toss well to coat.

5.Season pasta with salt and pepper; sprinkle with remaining parmesan to serve.

Women's Weekly Food