- 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.