- 6 ripe vine-ripened tomatoes, scored
- 125 ml (½ cup) extra-virgin olive oil
- 1 onion, finely chopped
- 60 gm flat pancetta, diced
- 2 garlic cloves, finely chopped
- 2 long red chillies, finely chopped
- 1 tsp dried chilli flakes
- 300 gm dried lumaconi (see note)
- To serve: coarsely torn basil and finely grated parmesan
- 1Blanch tomatoes in a saucepan of boiling water until skin splits (1-2 minutes), drain and refresh in iced water. Peel, halve horizontally and squeeze out seeds. Coarsely crush with your hands and set aside.
- 2Heat oil in a saucepan over medium heat, add onion, pancetta and garlic and cook until onion is soft (4-5 minutes). Add tomato and chilli and cook until tomato breaks down (5-10 minutes). Season to taste and set aside.
- 3Meanwhile, bring a large saucepan of salted water to the boil. Add pasta and cook according to packet instructions until al dente. Drain, toss through arrabiata sauce, divide among plates and scatter with basil. Serve immediately with grated parmesan.
Lumaconi is a large snail shell-shaped pasta and is available from
and select delicatessens. Substitute with another large shell pasta, such as conchiglioni.