Do not use
By srwarthe
One of our favourite pasta dishes, especially when paired with a glass of wine. Dried basil can be used in place of fresh. Roasting the tomatoes concentrates their sweetness and flavour. If you prefer a mild pasta, use only a pinch of the hot pepper flakes.
- Average
- Average budget
Ingredients
- 2 cups (500 mL) cherry tomatoes, halved
- 2 tbsp (30 mL) olive oil
- 1 pinch pepper
- 1 package of chopped pancetta
- 2 cloves garlic, minced
- 1/2 tsp (2 mL) hot pepper flakes
- 4 kalamata olives, pitted and coarsely chopped
- 6 oz (170 g) bucatini pasta or spaghetti
- 2 tbsp (30 mL) coarsely chopped fresh basil
- 1 pinch salt
- 1 tbsp (15 mL) grated parmesan cheese
Preparation
Step 1
In small bowl, toss together tomatoes, 1 tsp of the oil and pepper. Place, cut side up, on foil-lined baking sheet; roast in 325ºF (160ºC) oven until shrivelled and starting to brown, about 25 minutes.
Step 2
Meanwhile, in nonstick skillet, cook pancetta over medium-high heat until crisp, about 6 minutes. With slotted spoon, remove to paper towel–lined plate to drain.
Step 3
In large pot of boiling salted water, start cooking pasta until al dente, 8 to 10 minutes.
Add remaining oil, garlic and hot pepper flakes to skillet; cook over medium heat until fragrant, about 1 minute. Mix in olives and tomatoes.
Drain cooked pasta and return to pot. Toss with tomato mixture, basil and salt. Serve topped with pancetta and Parmesan cheese.
Nutritional Information:
cal 566, pro 18g, total fat 23g, carb 72g, sugar 5g
Be generous with the cherry tomatoes - red and yellow are best. You can roast the tomatoes in the same dish you want to serve in to cut down on dishes; just add the pasta and pancetta mixture.