No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Roasted Tomato and Pancetta Penne

  • servings: 4
Photography: Andrew Purcell




  • 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


  1. Step 1

    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.

Martha Stewart Living, March 2013



Reviews (6)

  • jamwinters 31 Dec, 2013

    I've made this with both pancetta and bacon and I actually like it with the bacon better. Its a very yummy and easy recipe.

  • ecmother 19 Mar, 2013

    Made it with bacon, added in thinly sliced fingerling potatoes. and some fresh thyme. Yum!!

  • kandt 21 Feb, 2013

    This was so easy and quick. It was so delicious! I will be making this, again, very soon. The pot was scraped clean. Thank you, Sara for such great recipes and videos.

  • barb57 12 Feb, 2013

    I must recommend using canola oil instead of olive oil as my entire house was filled with smoke. I had forgotten that olive oil requires a lower temperature than 450 degrees! Sara I love all your recipes and videos but i do suggest you adjust your recipe to prevent this from happening to others.

  • Tamara 10 Feb, 2013

    Great Recipe. I will make this again. I was so happy with this was full of wonderful fresh flavor. So easy yet perfect for a special dinner. Only thing I did different was to add two cloves of chopped garlic to the baking pan.

  • MairiC 7 Feb, 2013

    Delicious and easy! Will definitely be making it again, perfect choice for a busy weeknight meal. I added a couple of cloves of garlic, minced, and used a bit of chicken broth instead of the pasta water. Couldn't find pancetta so used prosciutto instead. I would like to try basil instead of parsley next time.