Ingredients

• 1 tbsp olive oil
• 100g/3½oz pancetta or streaky bacon
• chopped
• ¼ onion
• chopped
• ½ head broccoli
• cut into florets
• 1 tsp chilli flakes
• 5 tbsp white wine
• 200g/7oz canned cherry tomatoes
• salt and freshly ground black pepper
• 250g/9oz linguine
• cooked according to packet instructions and drained

Directions

• Heat the oil in a non-stick frying pan and fry the pancetta or bacon until crisp.
• Add the onion and fry until softened.
• Add the broccoli
• chilli flakes and white wine and simmer until the wine has reduced by half.
• Add the cherry tomatoes and simmer for a further 3-4 minutes
• or until the broccoli is tender and the sauce has thickened. Season
• to taste
• with salt and freshly ground black pepper. Add the pasta to the pan and stir to coat in the sauce.
• To serve
• place the pasta into serving dishes.