When it comes to comfort food, Italian cooking always comes to mind. While pizza is definitely a favourite go-to choice, there’s nothing satisfying like a big bowl of pasta.
This version with bacon, tomatoes and broccoli is the perfect choice for a quick weeknight dinner. Get the kids involved with the chopping and the mixing!
350g pack cherry tomatoes
2 tbsp olive oil
2 garlic cloves, finely chopped
140g purple sprouting broccoli
140g penne pasta
1tbsp olive oil
100g pancetta cubes
2 tbsp grated Parmesan, to serve
1. Heat oven to 200°C/180°C fan/gas 6. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray.
Toss the broccoli in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.
2. Add the pasta to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile heat the olive oil in frying pan and add the pancetta. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and place on kitchen paper to absorb any excess oil.
3. Drain the penne and toss together with the pancetta, tomatoes and the broccoli. Scatter over the grated Parmesan and serve.
Feeling inspired by this Italian dish? Sign up for our Little Italy Workshop on April 9th at Eddie Catz; we’ll be learning to cook authentic pizza and homemade ice cream!