Linguine with pancetta, broccoli and cherry tomatoes
Heat the oil in a non-stick frying pan and fry the pancetta or bacon until crisp.
Add the onion and fry until softened.
Add the broccoli, chilli flakes and white wine and simmer until the wine has reduced by half.
Add the cherry tomatoes and simmer for a further 3-4 minutes, or until the broccoli is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Add the pasta to the pan and stir to coat in the sauce.
To serve, place the pasta into serving dishes.