Roasted Tomato and Pancetta Penne

Dorothy Curtis


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


★★★★★ 1 vote

10 Min
25 Min
Stove Top


  • 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.


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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