Categories: Pasta; Dinner

Ingredients

• Salt
• 4 thick slices of pancetta ( each about 1/4 inch), diced
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, grated OR minced
• 1 teaspoon red pepper flakes
• 1 medium red onion, chopped
• 2 pints cherry OR grape tomatoes
• Freshly ground black pepper
• 1/2 cup fresh basil, shredded
• 1/2 cup parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese
• 2 cups arugala

Directions

1. Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop in the pasta. Cook to al dente, according to the package directions.

2. While the water is coming up to a boil, in a medium size skillet over medium-high heat, heat two turns of the pan of evoo. Add the pancetta and brown, about 3 minutes.

3. Add the garlic and crushed red pepper flakes and cook for 1-2 minutes. Add the red onion and cook for another 5 minutes. Add the tomatoes, some salt and lots of freshly ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes burst.

4. Add the al dente spaghetti or linguine to the skillet along with the basil, parsley, and Parmigiano Reggiano cheese. Just before serving, top with arugala.

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