• 200g San Remo Large Radiatore pasta
• freshly ground salt & pepper
• olive oil
• 4 slices of pancetta, chopped
• ½ red onion, finely chopped
• 1 garlic clove, crushed
• 6 semi-dried tomatoes, sliced
• 4 fresh basil leaves, chopped
• freshly grated parmesan

Cook pasta in plenty of lightly salted, boiling water until al dente. Drain and set aside.

At the same time, heat a little oil in a non-stick pan and gently saute pancetta, onion and garlic.

Add tomatoes, basil and pasta. Toss well, season and cook for a few seconds to heat through.

Serve with a little parmesan on top.

Serves 2.