spicy pancetta & basil penne

handful fresh basil
1 red chili, de-seeded and finely sliced
100g pancetta
handful sun-blushed tomatoes
penne pasta
olive oil
Maldon
freshly ground black pepper
Parmesan

Bring a saucepan of water to the boil. Add penne and cook until al dente. Meanwhile, gently fry pancetta and chili. Once pancetta is crisp, add roughly chopped tomatoes and cook for one minute. Turn off the heat and add 1/2 torn basil leaves, salt and pepper. Drain pasta and add to pan with rest of basil and a generous grating of Parmesan. Add slosh of olive oil as required. Toss and serve.