Fusilli Lunghi With Tomatoes

Preparation:

Preparation: Clean the chicory; cut it into small pieces, wash it, blanch it in boiling salted water for 1-2 minutes and drain it. - Blanch the tomatoes in boiling water, remove the peel and seeds and chop them. Peel the garlic clove and the onion, wash them, crush the garlic and slice the onion. Cut the bacon into strips and brown it in a non-stick pan over high heat, browning it slightly; drain it and keep it aside. Put the oil in a pan, add the clove of garlic and the sliced onion and let them dry; add the browned bacon, the chopped tomatoes and a pinch of salt and pepper; cook the sauce on a moderate heat for about 10 minutes, stirring occasionally with a wooden spoon; then add the chicory and continue cooking for 4-5 minutes. In the meantime, bring plenty of water to the boil in a saucepan, add salt and cook the pasta; drain it al dente, dress it with the chicory and pancetta ragù and serve it hot.