Tomato chilli pasta with garlic crumbs
Cuisine type: ItalianCooking time: Less than 15 minutes
Course: Main
Pancetta is cured pork belly. Garlic crumbs can be made 3 hours ahead. Recipe is best made close to serving.
INGREDIENTS
150g sliced pancetta
500g penne pasta
1/2 cup (125ml) olive oil
2 medium (300g) onions, sliced
2 cloves garlic, crushed
2 fresh red chillies, seeded & chopped
8 medium (600g) egg tomatoes
1/3 cup shredded fresh basil
500g packet frozen broad beans, thawed & shelled
Garlic crumbs
60g butter
2 cloves garlic, crushed
2 cups (140g) stale breadcrumbs
METHOD
Grill pancetta until crisp. Meanwhile, add pasta to pan of boiling water, boil uncovered, until tender; drain. Heat oil in pan, add onions, garlic and chillies, cook, stirring until onions are soft. Chop tomatoes, add to pan with basil and beans, stir until heated through. Combine tomato mixture with pasta. Top with pancetta and garlic crumbs.
Garlic Crumbs: Melt butter in medium pan, add garlic and crumbs, cook, stirring until crumbs are browned and crisp.
Not suitable to freeze
Pasta suitable to microwave
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