Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta Recipe

Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta Recipe

  • 1 box Barilla® Veggie Rotini
  • 4 tablespoons extra virgin olive oil
  • 1 small red onion, cut julienne
  • 1 pint red cherry tomatoes, halved
  • 1 pint yellow cherry tomatoes, halved
  • 3 ounces pancetta, diced
  • Salt and black pepper to taste
  • 1/2 cup Pecorino Romano cheese, shredded
  1. Bring a large pot of water to a boil.
  2. In a large skillet cook pancetta until its rendered and crispy. Remove from skillet and drain on a paper towel.
  3. Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
  4. Add tomatoes and saute for 2 minutes. Season with salt and pepper.
  5. Cook pasta 1 minute less than the package directions. Drain pasta reserving 1 cup cooking water.
  6. Add cooking water to sauce and bring to a simmer. Add pasta to sauce and toss.
  7. Remove from heat and toss with half the pancetta and half the cheese.
  8. Top with the remaining pancetta and cheese then serve.
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