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  • Linguine with Sauteed Cherry Tomatoes and Pancetta

    1 vote
    Linguine with Sauteed Cherry Tomatoes and Pancetta
    Prep: 15 min Cook: 18 min Servings: 4
    by Evelyn Scott
    106 recipes
    >

    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
    • 1-1/2 pounds cherry tomatoes
    • 1-1/4 cups grated Pecorino Romano or Parmigiano cheese, divided
    • 1/2 cup chopped fresh basil, divided

    Directions

    1. Cook linguine in pot of boiling salted water until 'al dente'.
    2. Drain, reserving 1 cup liquid.
    3. Return pasta to pot.
    4. Meanwhile, heat olive oil in large skillet over medium-high heat.
    5. Add garlic; stir 30 seconds.
    6. Add pancetta and crushed red pepper; saute until pancetta is crisp, about 4 minutes.
    7. Add tomatoes; saute until soft, about 4 minutes.
    8. Transfer tomato mixture to pot with pasta.
    9. Add 3/4 cup cheese and 1/3 cup basil.
    10. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry.
    11. Season with salt and pepper.
    12. Transfer to bowl.
    13. Sprinkle with basil.
    14. Serve remaining cheese alongside.

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