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roasted tomato and pancetta penne

(1 rating)
CanbyDorothy avatar
Recipe by
Dorothy Curtis
@CanbyDorothy
Canby, OR

This is a recipe I found on the web and fixed. It is very good and light and easy.

►
(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For roasted tomato and pancetta penne

  • 2 pt
    cherry tomatoes
  • 1
    thinly sliced large red onion
  • 4
    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

How To Make roasted tomato and pancetta penne

  • 1
    On a rimmed baking sheet, toss tomatoes, with onions, garlic, oil, and red-pepper flakes.
  • 2
    Season with salt and pepper, and top with the pancetta.
  • 3
    Roast at 450 degree until tomatoes burst, about 20 minutes, rotating the pan once.
  • 4
    Meanwhile, cook the penne according to package directions, reserving some of the pasta water. Drain penne and return to pan.
  • 5
    Toss penne with tomato mixture, parsley, and about 1/4 to 1/2 cup of pasta water. Taste for seasoning. Enjoy.
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