Instructions: Blanch the tomatoes in boiling water. Drain skin, and seed the tomatoes, then roughly chop the flesh. Using a sharp knife, chop the bacon into small dice. Melt butter in a saucepan. Add the bacon and fry until it is golden. Add the onion and garlic and fry over a medium heat for 5-7 minutes until just softened.

Add the tomatoes and oregano to the pan and then season to taste with salt and pepper. Lower the heat and simmer for 10-12 minutes. Bring a large pan of lightly salted water to a boil. Add the orecchiette and oil and cook for 12 minutes, until just tender, but still firm to the bite. Drain the pasta and transfer it to a warm serving dish or bowl. Spoon the bacon and tomato sauce over the pasta, toss to coat, and serve with the cheese

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