Burst Cherry Tomato Pasta
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- 1 lb fusili
- 6 oz pancetta/ham/lardons diced
- 6 cloves garlic, smashed
- 1 qt cherry tomatoes (optional: halved)
- 3 T butter
- 4 scallions, thinly sliced
- Basil for garnish
- Boil pasta until just shy of al dente. Drain, reserving 1/2 c pasta water.
- Meanwhile, heat oil in skillet. Render fat from pork. Add garlic, salt, pepper and cook 2 minutes.
- Add tomatoes and cook until burst and slightly shrivel (5-8 mins).
- Add pasta to pan and toss. Add pasta water as needed to make light sauce. Add butter and toss until melted.
- Divide among warmed bowls. Garnish with scallions, basil, more EVOO, sprinkle of salt, dollop of ricotta if desired.