Truffle Linguine with Tomatoes and Pancetta

A simple pasta dish with tomatoes, pancetta and the basil leaves. The recipe calls for truffle linguine, but you can use other pasta as a substitute. Prosciutto can be used in place of pancetta to give this simple pasta dish a flavour boost.

• 200 g Truffle linguine©angiesrecipes
  
• 2 tbsp Olive oil
  
• 80 g Pancetta, roughly chopped
  
• 1 Shallot, diced
  
• 2 Tomatoes, finely chopped
  
• Salt and freshly ground black pepper
  
• Some fresh basil leaves
  

1. Cook truffle linguine in a large saucepan of boiling salted water, following packet directions, 8-10 minutes. Drain.
   
2. Meanwhile heat a little of olive oil in a skillet over medium heat. Add in chopped pancetta and cook until golden and crisp, about 3-4 minutes.
   
3. Add in diced shallot and stir fry until aromatic. Add in the diced tomatoes, olive oil and pasta. Toss over low heat to combine. Season with salt and pepper. Top with basil leaves.