Linguine with pancetta, broccoli and cherry tomatoes
An average of 3.0 out of 5 stars from 4 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeEgg-freeNut-free
Ingredients
- olive oil: 1 tbsp olive oil
- pancetta: 100²µ/3½´Ç³ú pancetta or streaky bacon, chopped
- onion: ¼ onion, chopped
- broccoli: ½ head broccoli, cut into florets
- chilli: 1 tsp chilli flakes
- white wine: 5 tbsp white wine
- cherry tomatoes: 200g/7oz canned cherry tomatoes
- black pepper: salt and freshly ground black pepper
- linguine: 250g/9oz linguine, cooked according to packet instructions and drained
Method
Heat the oil in a non-stick frying pan and fry the pancetta or bacon until crisp.
Add the onion and fry until softened.
Add the broccoli, chilli flakes and white wine and simmer until the wine has reduced by half.
Add the cherry tomatoes and simmer for a further 3-4 minutes, or until the broccoli is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the pasta to the pan and stir to coat in the sauce.
To serve, place the pasta into serving dishes.