Creamy Tomato Linguine

INGREDIENTS

Dried Linguine

Cherry Tomatoes

Pancetta

Onion

Garlic

Fresh Basil

Mascarpone Cheese

Dried Oregano

INSTRUCTIONS

To make 3-5 portions of Pasta, place 150g of diced Pancetta into a high walled frying pan.

Fry until it starts to get crispy.

While the Pancetta cooks, finely dice 1 large Onion, and 2-3 cloves of Garlic.

Once the Pancetta is crispy, remove it from the pan and pop the Onion into the fat.

Season the Onions, and stir.

We want to sweat down the Onion until soft and sweet.

While the Onions are sweating off, chop 250g of Cherry Tomatoes in half, and keep the Tomato vines.

Once the Onions are getting soft, add the Garlic and cook out for another 3-5 minutes before adding the Tomatoes and the Tomato vines.

Cook the sauce for around 10 minutes until the Tomatoes have broken down.

Then, remove the Tomato vines and add a heaped Tsp of dried Oregano.

Stir in the herbs and add 2 Tbsp of Mascarpone Cheese, stir, and set aside ready to use.

Cook around 350g of Linguine in heavily salted water for 2 minutes less than the cooking time on the packet.

While the Pasta cooks, roughly chop up a good handful of fresh Basil.

Once cooked, drop the Pasta into the sauce, add a splash of the Pasta water, and mix thoroughly.

Add some of the Pasta to a plate, finish with the Basil, a grating of Parmesan, and serve.

Enjoy