Cherry Tomato, Pancetta and Basil Sauce for Pasta

Ingredients

• 1 head fresh garlic, cloves seperated
• 400 g cherry tomatoes, truss ripened
• 18 slices pancetta (thin slices)
• 1/2 cup basil leaves, loosely packed, torn
• 4 tablespoons cream
• 4 tablespoons extra virgin olive oil
• salt
• pepper
• freshly grated parmesan cheese

Directions

1. 1

   Preheat oven to 200c.

2. 2

   Place garlic cloves on baking sheet and cook about 8 minutes.

3. 3

   Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.

4. 4

   Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.

5. 5

   Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.

6. 6

   Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.