I have the perfect quick weeknight meal that your family will love. This roasted grape tomato and pancetta pasta sauce tastes like something really special but it’s so quick and easy to make. It can be on your table in under 30 minutes and it will be bursting with fresh, summery tomato flavor. The garlic, shallots and pancetta just further add to great taste of this dish.
This dish is also flexible. If you’re gluten free, serve it with gluten free pasta. My favorite gluten free pasta is brown rice pasta. I’ve tried it from Trader Joe’s and Whole Foods and thought that both were delicious. If you want this dish to be vegetarian, just omit the pancetta, it will still taste fantastic. If you do omit the pancetta, I might toss the tomatoes with just a little more olive oil.
No matter which option you choose, this is a perfect weeknight meal that is sure to please!
Roasted Grape Tomato and Pancetta Pasta Sauce
- 2 lb grape tomatoes
- 1 medium shallot, sliced
- 4 cloves garlic, thinly sliced
- 4 oz pancetta, diced
- 1 tbsb olive oil
- 1/4 cup fresh basil, chopped
- 1/4 cup grated parmesan cheese, plus more for serving
- Hot, cooked pasta (I used gluten free linguine)
Preheat oven to 425 degrees.
Toss tomatoes, shallot, garlic and pancetta with olive oil. Season with salt and pepper.
Spread out on a baking sheet that’s been lined with parchment paper.
Roast in preheated oven for 15 minutes, or until tomato skins are turning light brown and bursting.
Slide tomato mixture off of baking sheet into a large serving bowl.
Mash tomatoes with a potato masher until they’re broken up and a sauce has formed.
If the sauce is thicker than you’d like, you can thin it out with a little bit of the pasta cooking water.
Stir in basil and parmesan.
Add pasta to the bowl and toss until well coated with the sauce.