Tagliatelle with tomatoes, chilli, pancetta, broad beans and basil
By Paul Rankin
From Ready Steady Cook
Ingredients
- dash olive oil
- 3 pancetta rashers, chopped
- 55g/2oz cherry tomatoes, halved
- pinch dried chilli flakes
- salt and freshly ground black pepper
- 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanched
- large handful chopped fresh basil
- 100²µ/3Β½΄Η³ϊ tagliatelle
Method
Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil.
Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat.
Pile the tagliatelle into a serving bowl and serve.