Ingredients

• 70g pancetta
• Olive oil
• 1 garlic clove
• 1 red onion
• Pinch of chilli flakes
• 50ml dry white wine
• 400g carton chopped plum tomatoes
• ½ pack cherry tomatoes
• Salt and pepper
• 200g spaghetti
• Basil
• Parmesan

Method

1. Bring a large pan of salted water to the boil ready for the pasta. Heat a frying pan and dry fry the pancetta.
2. Chop the red onion and garlic, add to the pan with the chilli flakes. Fry for a few minutes.
3. Add the wine and cook until it has been reduced by half. Halve the cherry tomatoes.
4. Put the pasta on to boil.
5. Add the chopped tomatoes and cherry tomatoes, and season well. Bring to the boil and simmer while the pasta cooks.
6. Add a ladleful of the pasta water to thin the sauce. Drain the pasta, and return to the pan. Add the sauce and serve with basil leaves and freshly grated parmesan.