Bucatini With Pancetta And Tomatoes - cooking recipe

Ingredients

8 oz bucatini pasta
2 tbsp olive oil
2 None onions, peeled and chopped finely
8 oz pancetta, chopped coarsely
2 (14 oz cans) whole tomatoes, drained, chopped
5 oz mozzarella cheese, torn roughly
1 tbsp fresh flat leaf parsley leaves

Preparation

Cook the pasta in large saucepan of boiling water until tender, then drain.
Meanwhile, heat the oil in large saucepan and cook the onion and pancetta, stirring, until the onion softens. Add the undrained tomatoes and cook, stirring, for 2 mins. Stir in the pasta until heated through. Top with the cheese and parsley and serve.