Linguine with a spicy pancetta, cherry tomato & basil sauce

As a family we really love Italian food - Sam was given a new cookbook for his birthday so this is our first recipe from it. This is a super combination of the spicy pancetta and the sweet basil. A quick and easy supper perfect for mid week. If you want to keep it vegetarian you can replace the pancetta with 1 large courgette chopped and leave out the pecorino cheese. 

Serves 4
Ingredients
3 tblsp olive oil
2 tsp dried chilli flakes
200g diced pancetta
150ml extra virgin olive oil
2 large cloves garlic, peeled and halved
50g fresh basil leaves
500g dried linguine
20 fresh red cherry tomatoes, halved
50g freshly grated pecorino cheese
salt

Method

1. Fill a large saucepan with water and bring to the boil. Add salt. 
2. Heat the olive oil in a small frying pan over a medium heat. Add the chilli flakes and pancetta and fry until golden brown. 
3. Pour the extra virgin oil into a food processor and add the garlic. Blitz for 1 minute. Add the basil and blitz for a further minute or until smooth. Set aside.
4. Cook the linguine until al dente (see instructions on package).
5. Drain and tip the linguine back into the pan, off the heat. Add the pancetta and chilli, the basil sauce and the tomatoes. Stir gently for about 20 seconds to combine.
6. Transfer the pasta to warm plates or bowls. Sprinkle over the pecorino and serve immediately.