Rotini with Cherry Tomatoes, Caramelized Onions and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Colorful and delicious, this pasta dish uses a crowd-pleasing combinations of fresh tomatoes, crisp pancetta and Barilla Veggie Rotini, made with spinach and zucchini for an extra boost of veggies. Ingredients:
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 |
Directions:
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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