Since we’re in Italy, I thought I’d share a quick and easy pasta recipe for those days you want to prepare something a bit more filling…but don’t tell anyone how easy it really was. This has been one of my faves from the minute I first tried it here years and years ago because of it’s simplicity and fresh taste. 

Recipe for 4-6 people

• 100 g or 2 thick slices (1/8 inch) pancetta, ask for it at the local deli
• 1 package bucatini pasta
• 1 small can cherry tomatoes (about 1 cup, you can use diced if you don’t have any)
• Olive oil (6 tbsp)
• 1 tbsp chopped parsley
• Pinch of chilli pepper flakes, if desired

Instructions

✅cube 1 thick slice of pancetta and let it brown in 5 tbsp olive oil and 1 tbsp butter (about 1-2 min).

✅ add 1 small can (about 400mL) cherry tomatoes.

✅squish tomatoes with a fork and allow to cook on medium heat while you cook bucatini according to package instructions (10 min)

✅add salt to taste, you can also piccante (chilli pepper flakes)

✅drain pasta and add to tomato sauce. TIP: I always remove the pasta while it’s still al dente  and let it sit for a few minutes in the sauce so it can absorb the flavour. Garnish with parsley.