First, put rigatoni on to cook in plenty of salted boiling water – it should take 10 to 12 minutes, but read the packet first!
Cut smoked streaky bacon into bite-sized chunks and fry until golden and crispy, then add chopped shallots and a crushed clove
of garlic and fry for another minute or two. Add halved cherry tomatoes and a glass of dry white wine, season with freshly ground
black pepper and sea salt, and simmer for 5 - 10 minutes, until the tomatoes start to break down into a sauce. Drain the pasta
and stir into the bacon and tomatoes. Serve in warm bowls garnished with plenty of fresh basil.