Tagliatelle with pancetta, leek, and tomato

Step 1/ 4

• 1 leek
• 1 chili pepper
• 12 honey or Piccadilly tomatoes
• 60 g pancetta

• cutting board
• knife

Thinly slice the leek. Finely chop the chili pepper. Quarter the tomatoes, and dice the pancetta. Set everything aside.

Step 2/ 4

• 150 g tagliatelle
• salt

• pot
• colander

Bring a pot of water to a boil over medium-high heat. Salt generously and cook tagliatelle until al dente. Drain, reserving some pasta water.

Step 3/ 4

• 2½ tsp olive oil
• salt
• pepper

• frying pan
• rubber spatula

In a frying pan, heat olive oil over medium-low heat. Add the leek, and cook for approx. 10 min, or until it starts to soften. Don't let it brown too much, if at all. Add a generous splash of pasta cooking water to the pan and continue cooking for approx. 10 min. more, or until the leek is very soft. Add the chili pepper and season with salt and pepper. Add the pancetta and cook over medium heat for approx. 5 - 10 min. Add more water if necessary, as you want to have a sauce for your pasta.

Step 4/ 4

• salt
• basil for serving

Stir the tomatoes into the sauce and let soften for approx. 3 min. Add the warm pasta and some pasta cooking water, then mix until combined. Serve immediately with fresh basil and season with salt to taste. Enjoy!

Enjoy your meal!