Sweet, pungent basil has a reputation for being an herb of romance. Pair it with a touch of hot pepper to help ignite the fire, and you're in for a fun evening. Roasting the tomatoes concentrates their sweetness and flavour, even if they're out of season. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
- Portion size 2 servings
- Credits : Canadian Living Magazine: February 2013
- 2 cups cherry tomatoes halved
- 2 tablespoons olive oil
- 1 pinch pepper
- 1/4 cup chopped pancetta (about 33 g)
- 2 cloves garlic minced
- 1/2 teaspoon hot pepper flakes
- 4 kalamata olives pitted and coarsely chopped
- 6 oz bucatini pasta
- 2 tablespoons coarsely chopped fresh basil
- 1 pinch salt
- 1 tablespoon grated parmesan cheese
MethodIn small bowl, toss together tomatoes, 1 tsp of the oil and pepper. Place, cut side up, on foil-lined baking sheet; roast in 325ºF (160ºC) oven until shrivelled and starting to brown, about 25 minutes.
Meanwhile, in nonstick skillet, cook pancetta over medium-high heat until crisp, about 6 minutes. With slotted spoon, remove to paper towel–lined plate to drain.
Add remaining oil, garlic and hot pepper flakes to skillet; cook over medium heat until fragrant, about 1 minute. Mix in olives and tomatoes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and return to pot. Toss with tomato mixture, basil and salt. Serve topped with pancetta and Parmesan cheese.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 746 mg
- Sugars 5 g
- Protein 18 g
- Calories 566.0
- Total fat 23 g
- Potassium 460 mg
- Cholesterol 23 mg
- Saturated fat 5 g
- Total carbohydrate 72 g
- Iron 28.0
- Folate 86.0
- Calcium 7.0
- Vitamin A 15.0
- Vitamin C 32.0