Pasta with Tomato Sauce

Ingredients

• 400 g penne
• Salt
• 6 Roma tomatoes
• 150 g pancetta
• handful of parsley
• 2 shallots
• 1 Garlic clove
• 2 tbsp olive oil
• Pepper (freshly ground)

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente.

2. 2.

   Wash the tomatoes, cut off the stems and dice into bite‑sized pieces. Dice the pancetta small. Wash, dry and finely chop the parsley. Peel and finely dice the shallots and garlic clove. Sauté them in hot oil until translucent. Add the pancetta and cook until crisp brown. Add the tomatoes, sauté 1–2 minutes, season with pepper and adjust salt if needed. Drain the pasta, let it drain briefly, then toss with the remaining ingredients in the pan.

3. 3.

   Serve on four plates and garnish with chopped parsley.