Garganelli with pancetta, tomatoes and pecorino

Method

     watch video 1. First make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the onion and cook until soft. Add the garlic and chopped tomatoes, and season to taste. Simmer, uncovered, for about 10 minutes until thickened.

2. Blanch the tomatoes in boiling water for 5 seconds and refresh them in cold. Remove the skin, slice into quarters and remove the seeds. Slice each quarter into strips the same length as the pasta shapes. Season with a little salt and set aside.

3. Slice the pancetta into little strips about 2 cm wide, again to match the length of the pasta.

4. Heat a little olive oil in a large saucepan. Add the pancetta and fry for a few minutes until browned and crisp.

5. Add a splash of white wine and cook over high heat to let the alcohol evaporate.

6. Add the tomato strips and cook for 3 minutes more.

7. Stir in 4 tablespoons of the tomato sauce. Add the rosemary and the bay leaf, and season with freshly ground black pepper. Simmer over medium heat to reduce the sauce further.

8. Cook the pasta in a large saucepan of boiling salted water until 'al dente', then drain. Add to the sauce, tossing until well mixed. Remove the rosemary and bay leaf.

9. Tip into a warmed serving dish. Sprinkle with the freshly grated pecorino and serve.

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Ingredients

5 large tomatoes
120g Pancetta
Olive oil
splash of dry white wine
1 rosemary sprig
1 fresh bay leaf
350g garganelli, penne or other short pasta tubes
100g Pecorino cheese, freshly grated
salt and fresh ground black pepper

For the tomato sauce:

1 tbsp extra virgin olive oil
1/2 onion, finely chopped
1 garlic clove, finely chopped
200g tinned chopped tomatoes
salt and fresh ground black pepper

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