Pappardelle with pancetta & sauce vierge

Bring a large saucepan of salted water to the boil to cook the pasta. Heat 1 tbsp of the oil in a frying pan and fry the pancetta until crisp.

Tip the pasta into the boiling water and cook for 5 minutes or until tender. Meanwhile add the garlic, ground coriander, sun-dried tomatoes, fresh tomatoes and coriander to the frying pan and cook for 2 minutes.

Drain the pasta, reserving a ladleful of the cooking water. Add the remaining olive oil to the tomato sauce. Toss the pasta with the sauce, adding a little of the reserved cooking water if needed. Heat through for a couple of minutes then serve sprinkled with the Parmigiano Reggiano.