tOMATO PASTA

Ingredients

• Red onion

• Olive oil

• Butter

• Pancetta

• Basil stalks

• Garlic

• Cherry tomatoes

• Green olives

• Anchovies

• Tomato paste

• Yuzu paste

• Lemon juice

• Vodka

• Crème fraîche

• Chopped basil leaves

• Parmesan

• PSP basil & orange peel sugar

• Pasta cooking water

• Pasta of your choice - we love Rummo atm

(don't be afraid to use two different types of pasta if you're running low on one!)

Method

In a deep pan, heat a generous drizzle of olive oil and a knob of butter over medium heat. Once the butter has melted and begins to foam, add the diced pancetta and sliced onion. Sauté the mixture until the onion becomes soft and translucent, and the pancetta turns a lovely golden brown. Once cooked, remove the pancetta and onion from the pan using a slotted spoon, ensuring you leave the flavourful fat behind.

In the same pan, toss in the cherry tomatoes, olives, and chopped basil stalks. Allow them to cook for several minutes until the tomatoes start to soften and burst, releasing their juices and creating a vibrant sauce.

Stir in the chopped anchovies, tomato paste, and yuzu paste, mixing well to combine all the ingredients. The anchovies will melt into the sauce.

To enhance the flavors, deglaze the pan by adding the lemon juice and vodka. Let it cook for a few minutes, allowing the alcohol to evaporate while incorporating all those delicious browned bits stuck to the bottom of the pan.

Return the cooked pancetta and onion to the pan, along with the freshly chopped basil and crème fraîche. Add a pinch of sugar to balance the acidity of the tomatoes. Gently stir everything together until the sauce is creamy and well combined.

Meanwhile, cook your pasta in a large pot of salted boiling water according to the package instructions, but aim for it to be just under al dente, as it will continue to cook when added to the sauce. Be sure to reserve a splash of the pasta water before draining.

Add the cooked pasta and reserved pasta water to the sauce. Toss everything together over medium heat, cooking until the pasta reaches the perfect al dente consistency and is well-coated with the sauce.

Remove from heat and fold in a generous amount of grated Parmesan cheese, allowing it to melt into the warm pasta, creating a rich and savory finish.

Serve hot, garnished with additional fresh basil and extra Parmesan if desired.