Serves 4

100g onions
100g pancetta (sliced)
2 tablespoons olive oil
10g butter
800g tinned chopped tomatoes
500g short macaroni
100g pecorino, coarsely grated
12 basil leaves
pepper
salt

Per portion: 847 kcal / 3543 kJ / protein 26g / fat 41g / carbohydrate 93g

1. Dice the onions and the pancetta into small cubes and sauté in olive oil and butter until golden yellow. Add the chopped tomato and reduce over a medium heat. Season with salt.

2. Cook the macaroni al dente in plenty of salted water and drain well. Pour the sauce over the macaroni and season with pepper. Sprinkle grated pecorino and torn basil leaves over the dish and serve.