Tagliatelle with tomatoes, chilli, pancetta, broad beans and basil
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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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.
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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.
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Pile the tagliatelle into a serving bowl and serve.
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
- 100g/3½oz tagliatelle
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