Penne Pasta in Tomato Sauce
A delightful dish that beautifully marries the robust flavors of Italian cuisine with penne pasta, crispy pancetta, fresh basil, and toasted pine nuts.
Ingredients
Pasta and Sauce
- 14 oz penne pasta Cook according to package instructions
- 1¼ cups tomato sauce
- 20 pieces cherry tomatoes, halved These add sweetness and texture
- Salt to taste
- Black pepper to taste
Pancetta and Aromatics
- 12 slices pancetta, chopped Provides a salty crunch
- 2 pieces spring onions (scallions), whites sliced Adds aromatic flavor
- 1 drizzle olive oil For sautéing
Garnish
- to taste fresh basil (optional) Enhances flavor
- to taste toasted pine nuts (optional) Adds crunch and nutty flavor
- 2 pieces spring onions (scallions), greens sliced For topping
Instructions
Preparation
- Bring a large pot of water to a boil and cook the penne pasta according to package instructions (about 8 minutes until al dente). Drain and set aside.
- Heat a skillet over high heat with a drizzle of olive oil. Add the chopped pancetta and the sliced whites of the spring onions. Cook for about 2 minutes until pancetta is crispy.
- Add the halved cherry tomatoes and cook for an additional 2 minutes until they soften.
Cooking
- Pour in the tomato sauce, season with salt and black pepper, and heat through for a couple of minutes.
- Add the drained penne pasta to the skillet, tossing everything to ensure the pasta is well-coated with the sauce.
- Finish by sprinkling the sliced green parts of the spring onions on top and adding fresh basil and toasted pine nuts if desired.
Notes
Serve warm in shallow bowls, garnished with extra basil, pine nuts, and a drizzle of olive oil. Store leftovers in an airtight container in the refrigerator for 3-4 days.