Ingredients
- 2 tablespoons olive oil
- 150 grams pancetta ham (sliced, chopped)
- 1 yellow onion (large onion, finely chopped)
- 2 cloves garlic, minced
- 1 red chilli (long, fresh, thinly sliced diagonally)
- 1 litre water (4 cups)
- 375 grams dry linguine pasta
- 250 grams cherry tomatoes (halved)
- 1 cup basil leaves (fresh)
- 10 grams chicken bouillon cubes (2 cubes specified)
- Salt, to taste
- Pepper, to taste
- TO SERVE OPTIONAL EXTRAS
- Parmesan cheese, to serve (grated)
- Basil, leaves only, to garnish
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Serve pasta with grated parmesan and garnish with extra basil leaves, if desired.
We hope you enjoy this recipe!
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