Gnocchi all'Amatriciana

Heat your oven to 180°C/354°F.

Pour your cherry tomatoes into a baking dish and drizzle with olive oil and salt. Pop in the oven and roast for 30 minutes - they should be concentrated and blistered, and released their delicious juices into your dish.

Finely dice your red onion. Mince your garlic and your chilli.

Whilst your tomatoes cook, pop a large frying pan over a medium heat. Add a little glug of olive oil and add your onion. Fry for 10 minutes until softened, then add your pancetta to the pan. Fry for another 5 minutes until your pancetta is crisp and your onions have begun to caramelise.

Add your minced garlic and minced chilli to the pan and cook out for 2 minutes. Pour your passata into the pan and bring to a simmer. Turn down the heat and cook for 20 minutes until it has reduced into a delicious, jammy sauce. Add your roasted cherry tomatoes and season to taste with salt and pepper.

Cook your gnocchi in salted boiling water according to packet instructions. Reserve a mugful of the gnocchi cooking water, then drain your gnocchi.

Tip the gnocchi into your pan along with a good splash of the cooking water. Stir until it’s all combined and you have a glossy pan of spicy pasta.

Serve up in bowls and sprinkle with a generous sprinkling of parmesan and torn up basil. Dig in.