Linguine with Pancetta and Sauteed Cherry Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Gerald Colapinto of Corona, California, writes: My grandparents were born in Italy and were wonderful cooks, so I'm partial to Italian food. I especially love the cooking of Southern Italy. Fortunately, I often travel to Rome on business. Back home, I like to re-create the dishes I discovered. Ingredients:
12 ounces linguine |
1/4 cup olive oil |
6 garlic cloves, chopped |
4 ounces sliced pancetta or bacon, chopped |
1/4 teaspoon dried crushed red pepper |
1 1/2 pounds cherry tomatoes |
1 1/4 cups grated pecorino romano or parmesan cheese, divided |
1/2 cup chopped fresh basil, divided |
Directions:
1. Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp, about 4 minutes. Add tomatoes; sauté until soft, about 4 minutes.
3. Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.
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