Roasted Tomato and Pancetta Penne
Photography: Andrew Purcell
Martha Stewart Living, 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.
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