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Linguine with Sauteed Cherry Tomatoes and Pancetta
Linguine with Sauteed Cherry Tomatoes and Pancetta
(Linguine con Pomodorini Saltati e Pancetta)
 
 
Ingredients:

12 ounces linguine pasta
1/4 cup extra virgin olive oil
6 garlic cloves, chopped
4 ounces sliced pancetta, chopped
1/4 teaspoon dried crushed red pepper
1 and 1/2 pounds cherry tomatoes

1 and 1/4 cups grated Pecorino Romano or Parmigiano cheese, divided
1/2 cup chopped fresh basil, divided 

Directions:

Cook linguine in pot of boiling salted water until 'al dente'.

Drain, reserving 1 cup liquid.

Return pasta to pot.

Meanwhile, heat olive oil in large skillet over medium-high heat.

Add garlic; stir 30 seconds.

Add pancetta and crushed red pepper; saute until pancetta is crisp, about 4 minutes.

Add tomatoes; saute until soft, about 4 minutes.

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. Makes 4 servings.

That's it!
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