Tomato, pancetta & mascarpone pasta with mint & basil gremolata

Ingredients

• •  1 tbsp Napolina Olive Oil
• •  1 onion, finely chopped
• •  2 garlic cloves, crushed
• •  200g pancetta, diced
• •  400g Napolina Fusilli Pasta
• •  1 tbsp Napolina Balsamic Vinegar
• •  1 tbsp Napolina Tomato Purée
• •  2 x 400g cans Napolina chopped tomatoes
• •  200g mascarpone
• •  small bunch of basil, leaves picked
• •  50g parmesan, grated, to serve
• For the gremolata
• •  1 tbsp Napolina Olive Oil
• •  60g white breadcrumbs
• •  50g pine nuts
• •  small bunch of basil, finely chopped
• •  small bunch of flat-leaf parsley, finely chopped

Method

1.  Heat the olive oil in a deep frying pan. Add the onion, garlic and pancetta and fry for 10 mins until golden and the onion has softened. Meanwhile, bring a pan of water to the boil and cook the Napolina Fusilli for 2 mins less than the pack instructions say, then drain and set aside.

2.  Add the Napolina Balsamic Vinegar and Napolina Tomato Purée to the fried onion mixture and fry for about 1 min. Then add the Napolina Chopped Tomatoes and 100ml of water, and simmer for 10 mins until the sauce is flavoursome and has reduced a little.

3.  To make the gremolata, heat a frying pan with the olive oil, then add the breadcrumbs and pine nuts. Gently toast on a low to medium heat for 3-5 mins until lightly golden. Turn off the heat, stir in the basil and parsley and set aside.

4.  When the tomato sauce has reduced, add the mascarpone, cooked pasta and basil leaves and simmer for 5 mins, until it starts to bubble. Season with salt and freshly ground black pepper to taste, then serve with the gremolata and sprinkle the parmesan on top.