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    Pappardelle with pancetta & sauce vierge

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    Pappardelle with pancetta & sauce vierge

    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes

    Serves: 4


    250g pack pappardelle pasta
    3 tbsp olive oil
    2 x 77g packs Cooks’ Ingredients Diced Pancetta
    4 cloves garlic, thinly sliced
    1 tsp ground coriander
    150g sun-dried tomatoes in olive oil, drained and thinly sliced
    300g classic vine tomatoes, roughly chopped
    28g pack fresh coriander, roughly chopped
    Freshly grated Parmigiano Reggiano, to serve


    1. 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.

    2. 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.

    3. 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. 

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