Bucatini with cherry tomatoes and pancetta sauce

by Emily Kemme
cherry tomatoes

Summer is all about waiting for vine-ripened tomatoes to be ready, and then when they are — boom! Your plate is overflowing with tomatoes begging for a recipe. Pan-roasting cherry tomatoes highlights the already sweet nature of your garden’s candy sweethearts. After spending 10 minutes or so on the stovetop, cherry tomatoes burst and are ready to compose a beautifully simple sauce. Pair with shredded basil (another garden favorite) and dollops of ricotta for one of the easiest meals of the summer.

cherry tomatoes
A mix of red and yellow cherry tomatoes creates an easy pan sauce. Pair with cubed prosciutto for a zip of salt.

Bucatini with pan-roasted cherry tomatoes, pancetta, and ricotta recipe

  • 4 ounces thick cut prosciutto, cubed into 1/4″ dice
  • 4 garlic cloves, thinly sliced
  • 2 pints mixed yellow and red cherry tomatoes, halved
  • 2 tablespoons extra virgin olive oil, plus extra for pasta
  • sea salt and pepper
  • 3 tablespoons unsalted butter
  • 1 pound bucatini pasta
  • 2 tablespoons fresh oregano, minced
  • 15 basil leaves, thinly sliced in chiffonade
  • 1/2 cup ricotta

To cook:

Add olive oil to large, heavy skillet and heat on medium. When pan is coated with oil, add prosciutto and cook for 2 minutes, stirring occasionally until it begins to brown. Toss garlic slices into pan, adding more olive oil if pan is dry. Cook for about 2 minutes until fragrant and garlic is beginning to turn golden. Add tomatoes and stir gently. Sauté until they lose their shape and are beginning to brown, about 10 minutes.

While tomatoes are sautéing, add 1 tablespoon Kosher salt to a large pot of water and bring to boil. Cook bucatini according to package directions, stirring to separate strands, until it is firm to the bite. Reserve 1 cup cooking water and drain the remainder. Drizzle with 1-2 tablespoons olive oil to prevent from sticking.

Spoon tomato mixture into bucatini and pour in reserved pasta cooking water as needed. Gently stir to combine. Add the butter and toss to melt and coat pasta and sauce.

Serve in shallow pasta bowls. Strew with oregano and basil. Sprinkle with additional sea salt, as desired. Dollop bowls with two tablespoons ricotta and a drizzle of olive oil.

Related Articles

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.