Pasta with Pancetta and Sun-Dried Tomatoes

Ingredients

• 400 g spaghetti
• 100 g pancetta (sliced)
• 200 g sun‑dried tomatoes (in oil)
• 4 Garlic cloves
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• basil (for garnish)

Instructions

1. 1.

   Cook the spaghetti according to package instructions until al dente. Slice the pancetta into strips. Drain the tomatoes in a sieve, reserving the oil. Peel and thinly slice the garlic; cut the tomatoes into fine strips. Sauté both in hot olive oil for 3‑4 minutes, seasoning with salt and pepper. Mix in the drained spaghetti (adding a splash of pasta water if needed) and 1–2 tbsp of tomato oil, then fold in the pancetta. Plate and serve.

2. 2.

   Garnish with basil before serving.