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

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

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.

About Roasted Tomato and Pancetta Penne

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