Cavatelli from Bari with broccoli and smoked bacon

After rinsing the broccoli florets under running water, cook them in boiling salted water for about 5-7 minutes, keeping them slightly crunchy.

Drain them using a slotted spoon (this avoids breaking them) and set them aside to cool.

In a pan, sauté the chopped onion in a drizzle of extra virgin olive oil and add the quartered cherry tomatoes. Cook for 5 minutes and season with salt.

In another non-stick pan, brown the smoked bacon over a high heat until it becomes crispy.

Cook the pasta in plenty of salted water and when it's a couple of minutes away from being cooked, drain it and toss it in a large pan with the broccoli florets, cherry tomatoes, and smoked pancetta.

Mix all the ingredients well and the dish is ready to serve.