roasted tomato and pancetta penne

Name: Roasted Tomato and Pancetta Penne
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 2 pint(s) cherry tomatoes; 1 - thinly sliced large red onion; 4 - garlic cloves-cut into large chunks (more or less to taste); 1 tablespoon(s) olive oil; 1/4 to1/2 teaspoon(s) red-pepper flakes; 4 ounce(s) thinly sliced pancetta--or use bacon; 3/4 pound(s) penne pasta; 1/2 cup(s) chopped parsley

(1 RATING)

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Dorothy Curtis

Canby, OR

Updated on Feb 10, 2013

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

Rate

prep time 10 Min

cook time 25 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 pints cherry tomatoes
1 - thinly sliced large red onion
4 - garlic cloves-cut into large chunks (more or less to taste)
1 tablespoon olive oil
1/4 to1/2 teaspoon red-pepper flakes
4 ounces thinly sliced pancetta--or use bacon
3/4 pound penne pasta
1/2 cup chopped parsley

How To Make roasted tomato and pancetta penne

Step 1

On a rimmed baking sheet, toss tomatoes, with onions, garlic, oil, and red-pepper flakes.

Step 2

Season with salt and pepper, and top with the pancetta.
Step 3

Roast at 450 degree until tomatoes burst, about 20 minutes, rotating the pan once.
Step 4

Meanwhile, cook the penne according to package directions, reserving some of the pasta water. Drain penne and return to pan.
Step 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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