A delicious pasta dish that takes so little time to make. Using Italian smoked pancetta gives it a unique flavour and texture and the fresh chilli adds a good kick to it. Sure to impress any guest.

Serves 2

INGREDIENTS
3 tablespoons of extra-virgin olive oil
1 small onion, finely diced
100 g of Italian smoked pancetta
250 g of cherry tomatoes, halved
1 fresh chilli, minced
200 g of spaghetti
Salt

METHOD

Place a saucepan over medium heat, add the extra-virgin olive oil and the chopped onion. Let it sweat for a couple of minutes, until soft and translucent.

Add the pancetta and cook for 2-3 minutes, stirring now and then.

Add the cherry tomatoes, chilli and season with a pinch of salt – be careful as pancetta can be pretty salty sometimes. Simmer uncovered over medium-low heat for 15- 20 minutes until the tomatoes release their nice juice and the sauce thickens slightly and the flavours blend.

Meanwhile, bring a large pan of slightly salted water to a boil, add the spaghetti and cook according to the package instructions.

Drain the pasta. Transfer it into the saucepan and toss to coat for about 10 -15 seconds on medium heat. Serve right away.

TEMPTING TIPS

Should you not have any pancetta in your fridge, use some good quality bacon. At the end of the day cooking is all about preparing something nice to eat using what you have available!