Roasted Tomato and Pancetta Penne

1
Dorothy Curtis

By
@CanbyDorothy

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

Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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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

Step-by-Step

  • 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.

    Enjoy.

Printable Recipe Card

About Roasted Tomato and Pancetta Penne

Course/Dish: Pasta, Roasts
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: Quick & Easy, Healthy




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