Linguine with double tomato, basil and pancetta

From sainsburys magazine June 2010

500g cherry tomatoes on the vine

2 tablespoons olive oil

100g sunblush tomatoes chopped

300g dried linguine

200g pancetta cubes

1 clove garlic (minced)

4 tablespoons pine nuts (optional)

28g basil (chopped)

28g rocket

4 tablespoons pecorino (grated)

Halve the cherry tomatoes and toss in large bowl with 1 tablespoon olive oil add the sunblush tomatoes and season,

In a large pan cook the linguine in plenty of boiling water according to packet instructions

Heat 1 tablespoon olive oil in pan and cook pancetta until crisp, towards the end add the pine nuts if using and cook until golden.

Lightly drain the pasta and tip into the bowl of tomatoes with a slotted spoon add pancetta and pine nuts then stir in the basil, rocket and pecorino, toss together and serve


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