Spaghetti Amatriciana With Cherry Tomatoes And Rocket Pesto

Preparation:

Preparation: Blend the rocket with a drizzle of extra virgin olive oil, the pine nuts and half of the pecorino. Cut the bacon into small pieces and toast it in a pan, add the chopped onion and continue cooking with a drizzle of extra virgin olive oil. Cook the tomato puree in a pan with extra virgin olive oil and season with salt. Cook the spaghetti in boiling salted water, drain, stir in the tomato purée and bacon. Sprinkle them with the remaining pecorino and the parmesan. Serve with drops of rocket pesto all around.