200g speck, rind removed, cut into
5mm-thick pieces 1 red onion, sliced 3 garlic cloves, chopped 1 tsp dried chilli flakes (optional) 2 x 400g cans whole cherry tomatoes ½ bunch basil, leaves picked, stalks tied 400g penne or other short pasta Grated pecorino or parmesan to serve
Put the speck in a cold, deep frypan then place over medium heat. When the speck begins to sizzle, cook for 2-3 minutes, tossing, until the fat has rendered.
Add the onion and cook for 2-3 minutes until softened then add the garlic and chilli and cook for a further 1-2 minutes until fragrant. Add the tomatoes, basil stalks and half the leaves and 1 cup (250ml) water, and cook for 6-8 minutes until reduced.
Meanwhile, cook the pasta according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid. Discard the basil stalks then add the pasta to the sauce with the reserved water and toss to combine. Serve topped with pecorino and remaining basil leaves.
NUTRITION • 25G PROTEIN • 3G SAT FAT • 80G CARB • 8G SUGARS • 1020MG SODIUM • 525 CAL (2190KJ)