Roasted Tomato and Pancetta Penne
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- 2 pt
- cherry tomatoes
- thinly sliced large red onion
- garlic cloves-cut into large chunks (more or less to taste)
- 1 Tbsp
- olive oil
- 1/4 to1/2 tsp
- red-pepper flakes
- 4 oz
- thinly sliced pancetta--or use bacon
- 3/4 lb
- penne pasta
- 1/2 c
- chopped parsley
1On a rimmed baking sheet, toss tomatoes, with onions, garlic, oil, and red-pepper flakes.
2Season with salt and pepper, and top with the pancetta.
3Roast at 450 degree until tomatoes burst, about 20 minutes, rotating the pan once.
4Meanwhile, cook the penne according to package directions, reserving some of the pasta water. Drain penne and return to pan.
5Toss penne with tomato mixture, parsley, and about 1/4 to 1/2 cup of pasta water. Taste for seasoning.