- 1 pound dried pasta, such as orecchiette
- 2 tablespoons olive oil (one for the tomatoes, and another for the pancetta)
- 2 cloves garlic, minced
- generous pinch of kosher salt
- 1 1/2 pounds cherry or grape tomatoes
- 6 ounces pancetta, diced
- 2 handfuls arugula
- 1/2 cup ricotta
- 1/2 cup grated pecorino cheese
- freshly ground pepper, to taste
- Put a large pot of water on the stove to boil for the pasta.
- Preheat the oven to 400ºF. Place the tomatoes on a baking sheet, and toss with the olive oil, garlic and salt. Roast in the oven for 20 minutes, or until they become soft and collapsed.
- Meanwhile, heat a large skillet over medium/high heat. Add another tablespoon of olive oil to the skillet until shimmering. Add the pancetta, stirring occasionally until almost brown. Remove from the heat and set aside.
- Cook the pasta until al dente, and drain, reserving 1 cup of the pasta water.
- Toss the tomatoes with the pancetta. Add the hot pasta. Make a well in the center of the pasta, and add the ricotta. Toss, adding the pasta water if needed, until the pasta is coated with creamy tomatoes. Add the pecorino cheese and toss.
- Just before serving, stir in the arugula and add freshly ground pepper.
Tomato Bacon Butter
Inspired by a recipe in Cooking Light, August 2010.
- 2 slices smoked bacon, finely chopped
- 1 garlic clove, thinly sliced
- 1/4 teaspoon hot smoked paprika
- 2 plum-sized tomatoes
- 2 tablespoons butter
- 1/8 teaspoon kosher salt
- Cook the bacon in a small skillet over medium heat until almost crisp.
- Reduce heat to low, and add garlic, stirring frequently for 1-2 minutes.
- Sprinkle paprika over the garlic and bacon, and cook for 30 seconds.
- Add the tomatoes, and cook for another 3 minutes. Stir in the butter and the salt; remove from the heat.
This recipe is adapted from Bon Appetit July 2012.
- 1 medium tomato, halved
- 1 tablespoon minced shallot
- 1 tablespoon red wine vinegar
- 1/4 cup olive oil
- salt and pepper, to taste
- Rub the tomato halves over the coarse holes of a box grater. Discard the skin and core. Place tomato pulp into a medium bowl.
- Whisk tomato pulp with shallot and red wine vinegar.
- Add olive oil in a slow, steady stream, whisking vigorously.
- Add salt and pepper, to taste.