A recipe from the Good Food collection.
Ingredients
1 kg (2 lb 4 oz) very ripe tomatoes
500 g (1 lb 2 oz) pasta
1 tablespoon olive oil
1 small onion, very finely chopped
2 teaspoons very finely chopped fresh chilli
parmesan cheese shaved, for serving
6 thin slices pancetta or 3 bacon slices
Method
1. Finely chop the pancetta or bacon. Score a cross in the base of each tomato. Soak in boiling water for 1 minute, then drain and plunge into cold water briefly. Peel the skin away from the cross. Halve the tomatoes, remove the seeds and chop the flesh.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
3. Meanwhile, heat the oil in a heavy-based frying pan. Add the pancetta or bacon, onion and chilli and stir over medium heat for 3 minutes. Add the tomato and season to taste. Reduce the heat and simmer for 3 minutes. Add the sauce to the pasta and toss until well combined. Serve garnished with shavings of parmesan cheese, if desired.