1 Pint Cherry Tomatoes
2 T Honey
2 T Red Wine Vinegar
1 t Kosher Salt
Black Pepper, to taste
Preheat Oven to 350º F
Toss tomatoes with honey, vinegar and season with salt and pepper. Spread onto a parchment lined baking sheet and bake for 20 minutes until the tomatoes become soft and collapse. Remove from oven and reserve.
1 Pound Dried linguini or fettuccini pasta
1 T Freshly ground black pepper
4 T Extra virgin olive oil
2 Each Garlic cloves, sliced paper thin
Tomatoes from above recipe
¼ Pound Red Table Meat Co. Pancetta sliced thin and coarsely chopped
¼ Pound Hope Creamery unsalted butter
½ C Finely grated Grana Padano cheese
(save a some for garnish)
3 T Chopped Italian parsley
As tomatoes are roasting, bring 7qts water seasoned with 3 T salt to a boil in a pot large enough to hold the pasta and the water.
Add the pasta and cook until al dente, about 6 minutes. If your timing is good, you can drain the pasta and add it right to the pan. If not, you can strain it, keep it warm then add it at the right time. Either way, be sure to reserve ¼ cup cooking water for the sauce.
As pasta is cooking, place a large sauté pan over medium heat and add the oil. When it is warm add the pepper, garlic and the pancetta. Cook until the garlic is translucent and the pancetta is slightly melted - you’re not trying to render it like bacon – about 2 minutes then add the tomatoes and bring to a simmer.
Add the pasta to the pan along with cooking water, butter and parmesan. Mix well, turn off the heat and let everything get to know each other. It should be creamy and make a enough sauce to coat the noodles. Add a little more water it it seems dry or put back on the heat and cook longer if it seems soupy. Taste and adjust seasoning if needed, then just before serving, add the parsley. Sprinkle remaining parmesan over dishes and serve immediately.
Serve with crusty bread from Baker’s Field Flour & Bread. For wine, Montepulciano d’Abruzzo.