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I’m keen to share this very basic, yet highly delicious pasta recipe that I sampled last night. I do appreciate that some of the meals that I blog may be a little too involved to throw together after a hard day’s work…this however, is not. It takes little preparation, little cooking and provides a huge feeling of satisfaction! It’s sweet, meaty and hot, plus can be on your plate easily within thirty minutes!

You guessed it…it has once again been selected from Gino D’Acampo’s ‘Gino’s Pasta’ book. I realise that I am going the whole hog in plugging this title for him, but what can I say…everything we have cooked from it thus far, has been nothing short of tremendous. And we’ve eaten a lot of pasta in our time. The full ingredients list and cooking method can be found in the book.

To make our version of this dish (serves four) you will need:
– Four tablespoons of EV olive oil
– One large red onion (peeled/finely sliced)
– 250g of diced pancetta
– 100ml of dry white wine (you really do need this if available, it adds so much to the flavour)
– Two 400g tins of cherry tomatoes
– Half a teaspoon of dried chilli flakes
– 500g of linguine
– Three tablespoons of fresh flat leaf parsley
– 100g of pecorino (we used fresh parmigiano-reggiano/finely grated)
– Salt and black pepper

Method:
– Firstly heat the oil in a large pan or wok on a medium heat. Add the onions and fry for around five minutes, stirring occasionally.
– Add in the pancetta and continue to cook for another three minutes. Pour the wine in and cook for another two minutes to allow the alcohol to burn off.
– Next add in the cherry tomatoes and the chilli. Stir well and leave to simmer uncovered for approximately eight minutes, stirring occasionally.
– Season with salt and black pepper to taste, then put to one side off the heat.
– Meanwhile, cook the pasta in a large pan of salted boiling water until al dente (around eight to nine minutes usually). When ready, drain and tip in the sauce, plus the parsley.
– Stir together thoroughly for half a minute and serve immediately with a good fine grating of pecorino/parmesan cheese.

I can’t rave enough about how good this tastes, considering how little time and effort goes into producing it. The cherry tomatoes and the red onion release a sweetness that perfectly compliments the kick of the chilli, and the smokiness of the pancetta. This is all then freshened up by the parsley running through it. A good quality cheese on top to season is an added bonus. Genius Gino.

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