For ➍500 g spaghetti
4 slices pancetta (½ cm thick)
12 small tomatoes
3 onions*
1 clove garlic
bunch arugula or rucola
bunch fresh basil
100 g pine nuts
Parmigiano cheese
5 cl olive oil
black pepper & salt**
Put a large pot of water on the fire. Add a generous portion of salt and bring water to a boil. Add the pasta. Cook the spaghetti al dente, 7-8 m.
Scatter the pine nuts in a fireproof dish. Toast them under a hot grill until golden brown, 2-3 m. Shake a few times to colour the seeds evenly colored.
Cut the tomatoes into wedges.***
Chop the onion and garlic. Heat olive oil. Cook them without browning.****
Cut pancetta into strips. Add to the onions mix. Reheat.
Add tomato chunks, be careful to keep the chunks intact while warming.
Drain the pasta. Add the pasta into the mixture of onion, garlic, pancetta and tomatoes. Add black pepper.
Pour the mixture into a large bowl. Just before serving, add the rucola and basil leaves.
Sprinkle the pine nuts over the pasta. Add some shavings of Parmigiano cheese.
*Use large shallots instead.
**Salt can be omitted, as the pancetta and the Parmesan already contains salt.
***When using larger tomatoes, peel and deseed them.
****Put a lid on the pan.
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