Cherry Tomato, Pancetta And Basil Sauce For Pasta

• 1 head fresh garlic, cloves seperated
• 400 g cherry tomatoes, truss ripened
• 18 slices pancetta (thin slices)
• 1/2 cup basil leaves, loosely packed, torn
• 4 tablespoons cream
• 4 tablespoons extra virgin olive oil
• salt
• pepper
• freshly grated parmesan cheese

1. Preheat oven to 200c.
2. Place garlic cloves on baking sheet and cook about 8 minutes.
3. Add tomatoes and pancetta to the sheet and cook a further 5 or 6 minutes, until the tomatoes begin to swell and the pancetta becomes crisp. Remove from oven and keep warm.
4. Heat the oil and cream together in a big saucepan and bring to the boil; add the tomatoes garlic and pancetta.
5. Bring a pot of well salted water to the boil. Cook pasta of choice-tagliatelle is suggested. Drain then add immediately to the sauce ingredients.
6. Add the torn basil leaves and season pasta, toss well and serve immediately with freshly grated parmesan cheese.

garlic, cherry tomatoes, pancetta, basil, cream, extra virgin olive oil, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/cherry-tomato-pancetta-and-basil-sauce-for-pasta-323686 (may not work)