Roasted Tomato and Pancetta Penne
- Comments()
Roasted Tomato and Pancetta Penne
Everyday Food editor Sarah Carey shows you how to make a flavorful sauce for pasta in less than 25 minutes.
Martha Stewart Living, March 2013
- Yield Serves 4
Add to Shopping List
Ingredients
- 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
Directions
-
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.
Made it with bacon, added in thinly sliced fingerling potatoes. and some fresh thyme. Yum!!
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.
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.
Great Recipe. I will make this again. I was so happy with this recipe...it 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.
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.