Cherry Tomato, Pancetta And Basil Sauce For Pasta - cooking recipe

Ingredients

1 head fresh garlic, cloves seperated
400 g cherry tomatoes, truss ripened
18 slices pancetta (thin slices)
1/2 cup basil leaves, loosely packed, torn
4 tablespoons cream
4 tablespoons extra virgin olive oil
salt
pepper
freshly grated parmesan cheese

Preparation

Preheat oven to 200c.
Place garlic cloves on baking sheet and cook about 8 minutes.
Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.
Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.
Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.