Hot pancetta, garlic, kalamata and tomato linguine

Method
Prep:10min  ›  Cook:15min  ›  Ready in:25min 

1. Put water on the boil with a good pinch of salt in preparation for the pasta.
2. Dice up garlic and cut cherry tomatoes in half. Gently tear pancetta into large peices.
3. Place approximately 1/4 of the olive oil into a pan. Allow this to heat on a moderate temperature until it is just hot (Do not allow it to heat to a high temperature) Throw in the pancetta.
4. When pancetta is becoming fragrant and starting to curl and warp in shape (approximately 1 minute) take pan off the heat and add garlic and cherry tomatoes. Stir for approximately 1 minute.
5. Place pan back on heat and add 1/4 of the tinned tomatoes and olives. Cook on a high heat for approximately 2-3 minutes then reduce heat. Add the remaining tomatoes and two good tablespoons of oil.
6. Allow this to cook on a low heat for about 10-15 minutes while pasta is cooking.
7. Place pasta into boiling water and cook until al dente.
8. When pasta is cooked toss it in the remaining olive oil.
9. Take the sauce off the stove and add it to the pasta. Toss this together with the basil, rocket and the juice of half to a whole lemon depending on your taste.
10. Serve and enjoy!

Tip

Serve with shaved parmesan.