Roasted Tomatoes with Penne Pasta
fresh tomatoes, cut in halves
pancetta (Italian bacon)
Cut fresh tomatoes in half and put in bowl.
Add chopped onion, minced garlic, salt and pepper.
Slice pancetta in bite-size pieces and add to mixture.
Pour olive oil into bowl and gently, with hands, mix everything together so that it all gets well coated.
Pour mixture onto oiled baking dish and bake in 350 degree oven for an hour or so.
Cook penne pasta until al dente; do not rinse.
Toss penne with roasted tomato mixture and top with Parmesan slices.
**If you rinse your pasta, you rinse off the starch. The starch is needed so that the sauce can stick to the pasta. This “sauce” is best served with big pasta with ridges such as penne; not spaghetti, linguine, or fettuccini which are best for cream sauces.
Variations: Top tomato mixture with Feta cheese and grilled chicken and bake for few minutes at end of baking time (omit pancetta).