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- Linguine with Sauteed Cherry Tomatoes and
Pancetta
- (Linguine con Pomodorini Saltati e
Pancetta)
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- Ingredients:
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12 ounces linguine pasta
1/4 cup extra virgin olive oil
6 garlic cloves, chopped
4 ounces sliced pancetta, chopped
1/4 teaspoon dried crushed red pepper
1 and 1/2 pounds cherry tomatoes
1 and 1/4 cups grated Pecorino Romano or Parmigiano cheese, divided
1/2 cup chopped fresh basil, divided
Directions:
Cook linguine in pot of boiling salted water until 'al dente'.
Drain, reserving 1 cup liquid.
Return pasta to pot.
Meanwhile, heat olive oil in large skillet over medium-high heat.
Add garlic; stir 30 seconds.
Add pancetta and crushed red pepper; saute until pancetta is crisp, about 4
minutes.
Add tomatoes; saute until soft, about 4 minutes.
Transfer tomato mixture to pot with pasta.
Add 3/4 cup cheese and 1/3 cup basil.
Toss over medium heat until cheese melts and sauce coats pasta, adding cooking
liquid by 1/4 cupfuls if dry.
Season with salt and pepper.
Transfer to bowl.
Sprinkle with basil.
Serve remaining cheese alongside. Makes 4 servings.
That's it!
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