Linguine with Pancetta and Sauteed Cherry Tomatoes


  • 12 ounces linguine
  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • 4 ounces sliced pancetta or bacon, chopped
  • ¼ teaspoon dried crushed red pepper
  • 1 ½ pounds cherry tomatoes
  • 1 ¼ cups grated Pecorino Romano or Parmesan cheese, divided
  • + 1 more ingredients
    • ½ cup chopped fresh basil, divided

1. Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot. 2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; sauté until pancetta is crisp,...

View full recipe at SpringPad


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