Cocktail Tomato and Rocket Pasta with Crispy Pancetta


October 12, 2018

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 4 servings


600g cocktail tomatoes

6 garlic cloves, skin on

A handful of fresh rosemary stalks

Salt and pepper

Olive oil

500g linguine pasta

A couple of handfuls of wild rocket leaves

To Top

300g pancetta, roughly chopped

Parmesan shavings


1Preheat the oven to 200°C. Put the tomatoes in a roasting tray with the garlic and rosemary. Season well with salt and pepper and drizzle with olive oil. Roast for 20 minutes.

2Cook the pancetta in a frying pan over medium heat until brown and crisp, about 6 minutes per batch. Transfer to paper towels to drain.

3In the meantime cook the pasta in salted water according to the packet instructions.

4Remove the tomatoes from the oven and place in a saucepan – discard the rosemary. Squeeze the roasted garlic out of its skin and crush it into the roasted tomatoes. Stir in the rocket leaves and then toss through the cooked pasta.

5Serve topped with crispy pancetta and parmesan shavings.