Roasted Tomato and Pancetta Penne
Salty pancetta adds a deliciously meaty bite to this roasted tomato sauce that comes together quickly for a satisfying weeknight meal.
- Servings: 4
Photography: Andrew Purcell
Source: Everyday Food, March 2013
- 2 pints cherry tomatoes
- 1 thinly sliced large red onion
- 1 tablespoon olive oil
- 1/2 teaspoon red-pepper flakes
- 4 ounces thinly sliced pancetta
- 3/4 pound penne
- 1/2 cup chopped parsley
On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season, and top with pancetta. Roast at 450 degrees until tomatoes burst, 20 minutes, rotating pan once. Cook pound penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water; season.