Bucatini with roast tomato & crisp pancetta

There are wonderfully sweet-sharp flavours here and it's a good way to use up any tomatoes that are not perfect enough for salad. Let the tomatoes colour well, you can even let the skins blacken a little, which will add deep smoky notes to the finished dish. This quantity is meant as a side dish for something like grilled lamb or chicken, but you could double the quantities and eat it as a main course. Use thinner pasta, such as spaghetti, if that is what you have around.

Ingredients

Serves 2 with grilled lamb or chicken

 Tomatoes – 5 large ones (not beefsteak)
Olive oil
Basil leaves – a large handful
200g bucatini
Pancetta – 6 thin slices
 

Achieving the perfect results

• Slice the tomatoes in half and put them in a baking dish. Drizzle with olive oil then season with salt and black pepper.
• Bake them in a hot oven (200°C/Gas 6) for 45 minutes until they are thoroughly soft and well coloured.
• Put a large pan of water on to boil. Salt it, and drop in the pasta as soon as it comes to the boil.
• Cook the bucatini for nine minutes or according to the instructions on the packet. (Some brands may be very slightly thicker than others and consequently take a minute or more longer.)
• Grill the pancetta until crisp. Crush the roast tomatoes with a fork and stir in the torn basil leaves.
• Drain the pasta. Toss the pasta with the tomato and serve, topped with pieces of the crisped pancetta.