ROASTED TOMATO AND PANCETTA PENNE

Roasted Tomato and Pancetta Penne image

Provided by Dorothy Curtis

Categories Roasts

Time 35m

Number Of Ingredients 8

2 pt cherry tomatoes
1 thinly sliced large red onion
4 garlic cloves-cut into large chunks (more or less to taste)
1 Tbsp olive oil
1/4 to1/2 tsp red-pepper flakes
4 oz thinly sliced pancetta--or use bacon
3/4 lb penne pasta
1/2 c chopped parsley

Steps:

1. On a rimmed baking sheet, toss tomatoes, with onions, garlic, oil, and red-pepper flakes.
2. Season with salt and pepper, and top with the pancetta.
3. Roast at 450 degree until tomatoes burst, about 20 minutes, rotating the pan once.
4. Meanwhile, cook the penne according to package directions, reserving some of the pasta water. Drain penne and return to pan.
5. Toss penne with tomato mixture, parsley, and about 1/4 to 1/2 cup of pasta water. Taste for seasoning. Enjoy.