Tomato-Basil-Pancetta Pasta

• 5 cherry tomatoes
• 3 large white mushrooms
• 75 ml ruby port
• 60 g pasta
• 8 basil leaves
• 1 tablespoon olive oil
• 1 tablespoon chopped pancetta
• 1 garlic clove
• 1 teaspoon black pepper

1. Cook the pasta with some salt 'al dente' according to its package instructions and drain, wash with cold water.
2. Prepare the vegetables: half the cherry tomatoes, slice the mushrooms, and shredd the basil (you can be a bit more liberal with the amount if you want). Last, chop the garlic-clove.
3. Heat the olive oil in a frying pan, and add the pancetta. Stir on medium heat for about a minute until the pancetta gets crisp. Turn the heat down and add the garlic. Toss it for another minute, until slightly 'fried'*.
4. Add the tomatoes and cook for 3 minutes, frequently turning them around. Now, add half of the port and cook further for 2 minutes until almost all the port liquid has evaporated.
5. Turn the heat back to medium-heat and add the mushrooms and black pepper. Stir around the vegetables for 1 minute, and add the remaining port. Let the liquid evaporate slightly, after which you add the shredded basil.
6. Cook for 2 more minutes until the basil has shrunk. At this stage, the vegetables should still be 'pooling' in a bit of liquid, which you do need to add flavor the pasta.
7. Add the pasta and turn down the heat. Stir around for 2-3 minutes, to absorb most of the sauce.
8. Done! Serve in nice pasta bowls with some Parmesan/Pecorino cheese if desired.

tomatoes, white mushrooms, port, pasta, basil, olive oil, pancetta, garlic, black pepper

Taken from www.food.com/recipe/tomato-basil-pancetta-pasta-510894 (may not work)