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Roasted Grape Tomato and Pancetta Pasta Sauce

By: Author Lisa

Posted on Published:

4 Comments

Categories Dinner, gluten free, Main Dish, Pasta, Sauce

Grape tomatoes along with shallots, garlic and pancetta go into the oven for a quick roast to create this wonderfully flavorful pasta sauce.
 
Roasted tomatoes, shallots and pancetta tossed with pasta and plated along with a glass of wine
 
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.
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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.
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No matter which option you choose, this is a perfect weeknight meal that is sure to please!
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Roasted Grape Tomato and Pancetta Pasta Sauce
Roasted tomatos and pancetta pasta toss is plated with fettuccine and served with a glass of white wine
  • 2 lb grape tomatoes
  • 1 medium shallot, sliced
  • 4 cloves garlic, thinly sliced
  • 4 oz pancetta, diced
  • 1 tbsb olive oil
  • salt
  • pepper
  • 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.

Grape tomatoes, shallots, garlic and pancetta on a baking sheet before roasting

Roast in preheated oven for 15 minutes, or until tomato skins are turning light brown and bursting.

tomatoes, garlic, shallots and pancetta on baking sheet after being roasted

Slide tomato mixture off of baking sheet into a large serving bowl.

roasted tomato mixture in a bowl before being mashed

Mash tomatoes with a potato masher until they’re broken up and a sauce has formed.

tomato mixture in a bowl after being mashed into a sauce

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.

Final dish plated with a glass of white wine

ENJOY!

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college online

Tuesday 21st of April 2015

Felt so hopeless looking for answers to my questions...until now.

Bhavana

Tuesday 24th of March 2015

Annie/Paul I didn't really use a rcipee just sort of threw things together: crisp up some pancetta, then add carrots, celery, onion sauteed in olive oil, throw in some garlic, salt, thyme, then can of crushed tomatoes, chicken broth, chopped zucchini, white beans and cooked elbow macaroni. Simmer. Throw in spinach at the end. Sprinkle with grated parm. Sip wine and enjoy.

Ahmad

Thursday 19th of February 2015

I was fine with the snow yesterday. I baked cikooes. I mopped up eleventy billion puddles that were tracked in by my children. I drank hot tea. Tralala.Then this morning, when I woke up and looked outside? And it was SNOWING STILL? I promptly had a nervous breakdown at my husband. IT IS ALWAYS GOING TO BE SNOWING AND IT WILL NEVER STOP AND I AM GOING TO GO INSANE IN THIS HOUSE AND WE ARE OUT OF APPLES.I am quite the catch. My husband is a lucky lucky man. Do you think it means anything that he dug out his van so he could drive away and go work on the house we are remodeling? All day?

Ann

Wednesday 9th of July 2014

Looks so fresh and delicious, Lisa!