December 12, 2018
Fresh Tomatoes, Comfort Food, Dinner,
Main Dish, Pasta, Linguine, Fruit, Tomato, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top more
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"From our weekday newspaper The West Australian. Times are estimated. They also recommend it for the next day for lunch."
Heat oil in a large, deep frying pan over a medium to low heat and add pancetta, onion, garlic and chilli and cook, stirring occasionally, until soft and then add water, pasta, tomatoes, basil and crumbled stock cubes and season with salt and pepper.
Bring to boil and then reduce heat and gently boil, stirring occasionally, for about 10 minutes, or until pasta is tender and most of the liquid is evaporated.
Serve pasta with grated parmesan and garnish with extra basil leaves, if desired.
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