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Curtis Stone’s spaghetti with cherry tomatoes, pancetta and breadcrumbs recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your dinner with this irresistible flavor explosion that will have your family craving more!
Ingredients:
  • 120g diced pancetta
  • 35g breadcrumbs
  • 20.00 ml finely chopped flat-leaf parsley
  • 18.20 gm olive oil
  • 4 garlic cloves, thinly sliced
  • 1 long red chilli, seeded, finely chopped (optional)
  • 500g cherry tomatoes, halved
  • 280g passata
  • 300g spaghetti
  • 40g parmesan
  • 62.50 ml basil leaves
Instructions:
  • 1. In a large frying pan over medium-low heat, gently cook the pancetta, stirring occasionally, for 8-10 mins until the fat has rendered out and the pancetta is crisp and golden. Use a slotted spoon to transfer the pancetta to a plate.
  • Heat the pan to medium and add the breadcrumbs, stirring for 3 minutes until golden. Take the pan off the heat and mix in the parsley. Season with salt and pepper before transferring the breadcrumb mixture to a small bowl. Use a paper towel to wipe out the pan.
  • 1. Heat the pan over medium heat. Sauté the oil, garlic, and chilli (if using) for 2 mins until the garlic softens. Add the tomatoes and passata, cook for 5 mins until the tomatoes soften. Mix in the pancetta.
  • Bring a generously salted pot of water to a vigorous boil. Add spaghetti and cook for 12 minutes, stirring occasionally to prevent sticking, until al dente. Drain pasta, saving ½ cup (125ml) of cooking liquid.
  • Combine the spaghetti with the luscious sauce in the pan and gently toss to coat each strand. If necessary, incorporate a bit of the reserved cooking liquid to enhance the sauce's consistency. Finish off with a sprinkle of salt and pepper for a burst of flavor.
  • Ladle the pasta into bowls and generously top with a flavorful mix of Parmesan, breadcrumbs, and fresh basil. Enjoy while it's hot!

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