Pasta with tomatoes, pancetta and mint

In pasta?
Did she mean basil?

Probably what’s going through your mind right now.
At least that’s what went through my mind when I discovered the recipe on Gojee.

I decided to give it a go anyway because usually the weirdest combinations turn out the best.
The original recipe can be found here.

(I was not that exact with mine)
♦ 2 tbsp olive oil
♦ 113g pancetta, diced
♦ 1 shallot, minced
♦ 1/4 – 1/2 red chilli flakes
♦ 900g cherry tomatoes
♦ 680g plum/vine tomatoes
♦ 450g spaghetti (I used penne)
♦ 3 tbsp (or more) finely chopped mint
♦ 1 tsp salt

Heat the olive oil over medium heat in a frying pan and add the pancetta and cook until golden brown and crispy.
Once cooked, remove the pancetta leaving as much of the liquids as possible in the pan.
Add in the shallots and chilli flakes to the frying pan and sauté for 2 min.
Add the tomatoes and salt, bring to a simmer and cover.
After 5 min. remove cover and let it simmer for another 20 min.
Meanwhile cook your pasta, keeping a cup of the cooking water once the pasta has been drained.
Add mint and pancetta to the sauce and simmer for a minute or so.
Mix the pasta and the sauce together and cook for a few minutes.
You can add some of the cooking water or olive oil to thin out the sauce if you like. It should be loose and brothy.
Garnish with mint leaves and parmesan.

Buon appetito!


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