Anticiplate

I know I have told you before, but tomatoes could quite possibly be my favorite food. I like them cooked or uncooked, seasoned or not, and my favorite is right off the vine in my Moma’s garden. 

One of my favorite dinners of all time is my Steak with Tomato Pan Sauce. I was thinking of how I could incorporate that pan sauce into a lighter dish using pasta. And this is what I created….

I love summertime because you can get cherry tomatoes inexpensively in all assorted colors. In the winter, all though they are available, they just don’t taste the same. 

What is your favorite way to use cherry tomatoes in cooking (or not)? 

Serves 4 

Prep time: 10 minutes

Cook time: 20 minutes

Kosher salt

1 lb. penne rigate 

2 tbsp. extra virgin olive oil

6 oz. of sliced pancetta, diced into small pieces

1 red onion. chopped

4 cloves of garlic, finely minced

1/2 tsp. red pepper flakes ( I think I used one teaspoon!)

1/2 c. chicken broth

2 pints cherry tomatoes, assorted colors

2/3 c. flat leaf parsley, finely chopped

Splash of balsamic vinegar

Cracked black pepper

1 c. basil leaves, torn

2/3 c. parmigiano reggiano cheese, grated

Bring a large pot of water to boil. 

Meanwhile, heat a large skillet with 2 tbsp. oil. over medium-high heat. Add in the pancetta. Cook until golden and crisp about 5 minutes. Add the chopped red onion, garlic, and red pepper flakes. Cook 4 minutes, or until onion is softened. Stir in the broth and scrape up any brown bits off of the bottom of the pan. Let cook for 1 minute more. Add the tomatoes and the parsley and season with salt and pepper. Cook tomatoes until they burst, about 10 minutes. At the very end, splash a little balsamic vinegar. 

While tomatoes are cooking, salt the pasta water generously and add in the pasta. Cook until al dente, or about 8 minutes. Reserve 1/2 c. of pasta water. Drain pasta. 

Add the pasta into the tomato pan sauce. Sprinkle with some of the basil and cheese. If the pasta needs more liquid, add in some of the pasta water until the sauce is to your desired consistency. 

Serve on individual plates and top with more cheese and basil.