Pasta Tomato and basil with Gammon

Pasta Tomato and basil with Gammon

Ingredients
For the sauce

3-4 tbsp extra virgin olive oil
1 onion, peeled and chopped
2 slices of gammon or 4 slices streaky bacon, rind removed, chopped
500g/1lb 2oz ripe cherry tomatoes, cut in half
salt and freshly ground black pepper

For the pasta

2 litres/3½pints boiling water
250g/9oz taglatelli pasta
20g/3/4 oz parmesan cheese, finely grated, to serve

Method

For the sauce, heat the oil in a frying pan, add the onion and cook over a medium heat for about 2-3 minutes, until softened.

Add the bacon to the pan and fry gently until lightly golden-brown, about ten minutes. Or cook gammon separately and cover with sauce at the end.

Add the tomatoes to the pan and stir well.

Reduce the heat and simmer until the tomatoes begin to break down, about five minutes. Season, to taste, with salt and freshly ground black pepper, but take care with the salt as the bacon is salty.

For the pasta, place into a saucepan of boiling water and add the pasta.

Boil for 8-10 minutes, or according to packet instructions, until al dente (the pasta should give some resistance when bitten into). Drain, then add to the pan with the sauce and mix well.

Serve with the bruschetta with mozzarella.

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