2 tbsp olive oil
150 g sliced pancetta, chopped
1 large onion, finely chopped
2 cloves garlic, crushed
1 long, fresh red chilli, thinly sliced diagonally
1 litre (4 cups) water
375 g linguine
250 g punnet cherry tomatoes, halved
1 cup fresh basil leaves
2 chicken stock cubes
Salt and pepper, to taste
grated Parmesan, to serve (optional)
basil, leaves only, to garnish (optional)
- Heat oil in a large, deep frying pan over a medium to low heat. Add pancetta, onion, garlic and chilli. Cook, stirring occasionally, until soft. Add water, pasta, tomatoes, basil and crumbled stock cubes. Season with salt and pepper.
- Bring to boil. Reduce heat. 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. Garnish with extra basil leaves.