Ziti/Candele: Lardo and Cherry Tomatoes

• 200 g ziti, broken into four even lengths
• 80 g lardo (cured pork back-fat), diced 1

First boil the pasta. When the ziti seem about 4 minutes from being done, heat a wide frying pan over a high heat until smoking. Add the lardo and fry for 20 seconds, until just beginning to colour on all sides (this will produce a lot of smoke, so open the windows). All at once, add the tomatoes, garlic and chilli and sauté for a couple of minutes, until hot through. Season with