- Serves 4
- Preparation Time 10MINS
- Cook Time 15MINS
400g dried linguine
1 tbs olive oil
150g pancetta, sliced
1 clove garlic, sliced
1 large red chilli, thinly sliced
1 small red onion, thinly sliced
250g punnet, cherry tomatoes, halved
250ml (1 cup) Campbells Real Stock – Vegetable
1 cup grated parmesan
cup fresh parsley, chopped
STEP 1 Cook linguine according to packet directions.
STEP 2 Meanwhile heat oil in a frying pan and cook pancetta, garlic, chilli and onion for 5 minutes or until onion is soft.
STEP 3 Add the tomatoes and cook down for 2 minutes or until tomatoes start to soften. Add Campbells Real Stock and bring to the boil, simmer for 2 minutes.
STEP 4 Add pasta, toss to coat, add parmesan and parsley, stir to combine.
STEP 5 Stand covered for 5 minutes.
STEP 6 Serve with green salad