Penne with Pancetta and Cherry Tomatoes


  • Prep Time: 5 min
  • Cooking Time: 15 min

Penne with Pancetta and Cherry Tomatoes

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Posted by Kalina at 02/28/2010 19:17 | 1 comments | Last voted on 03/07/2010 09:25

Directions:

Bring a large pot of water to boil. Add some salt to the pot when the water comes to a full boil.

In a large skillet set over moderate heat, cook the onion and garlic in the olive oil, stirring occasionally, until softened (approx. 4 min). Add the Pancetta and cook, stirring, until golden and crisp about 5 minutes. Next, stir in the chicken broth and scrape up any brown bits off of the bottom of the pan, while allowing it to warm up for 1-2 min. Add the tomatoes and the chopped parsley and season with the salt and pepper. Cook the tomatoes for approx. 10 min, until they burst. At the very end, add a dash of balsamic vinegar.

While the tomatoes are cooking, add in the pasta in the boiling salty water and cook until al dente, about 7-8 minutes. Drain.

Add the pasta into the tomato pan sauce. Mix in the basil. Top with the parmigiano reggiano cheese and serve warm.

Ingredients:

1/2 lb. penne rigate
1 tbsp. extra virgin olive oil
3 oz. of sliced pancetta, diced into small pieces
1/2 onion. chopped
2 cloves of garlic, minced
1/3 c. chicken broth
2 cups cherry tomatoes
1/3 cup flat leaf parsley, finely chopped
balsamic vinegar
Cracked black pepper
1/2 cup basil leaves, torn
1/2 cup parmigiano reggiano cheese, grated

Serves:

2 Servings 		 
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