World Cuisine

  • 500 g (1 lb) cherry tomatoes
  • 3 tablespoons olive oil
  • 400 g (13 oz) dried rigatoni or penne
  • 100 g (3½ oz) pancetta, cubed
  • 1 garlic clove, thinly sliced
  • 2 shallots, thinly sliced
  • large pinch of crushed dried chillies
  • aged balsamic vinegar, for drizzling
  • salt

Put the whole tomatoes in a large roasting tin and drizzle with 2 tablespoons of the oil. Slow-roast in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour, or until they look semi-dried.

Meanwhile, cook the pasta in a large saucepan of salted boiling water for about 10–12 minutes, or according to the packet instructions, until al dente.

While the pasta is cooking, heat the remaining oil in a large frying pan. Add the pancetta, garlic, shallots and crushed chillies and cook over a low heat for 10 minutes, or until the shallots are golden and the pancetta nice and crispy.

Toss the roasted tomatoes into the frying pan, reserving a few for garnishing. Drain the pasta, reserving a ladleful of the cooking water. Add the pasta to the sauce and toss over a high heat for a few seconds. Add the reserved cooking water and continue tossing for another 30 seconds. Serve immediately, garnished with the reserved roasted tomatoes and a drizzle of aged balsamic vinegar.

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