Linguine with Pancetta and Sauteed Cherry Tomatoes

Made this tonight. Substituted prosciuotto for the pancetta and savory for the basil. Turned out delicious. Used fresh linguine (which i think makes a huge difference).

• Nock4Six

• Toronto, ON

• 10/19/2014

This all started when I had a bumper crop of cherry tomatoes with no idea what to do with them. Heard on The Housewives of New Jersey that one of the Italian husband's favorite pasta dishes was a cherry tomato sauce and thought hmmmmmm....so I looked up recipes on epicurious and found this recipe. Had everything I was looking for: speed, convenience and lots of flavor. Made it for myself since my husband works nights and it was delicious! Didn't measure anything but just eyeballed quantities of oil, cheese, etc. and it was great! Other than quantities, followed all of the diretions except skipped basil since I was out. Next time will make on the weekend when my hubby is home so he can enjoy it too! (and will add basil!)

• cissie

• arlington, va

• 10/24/2011

Easy but not much to it-increased the pancetta and still not much flavor-wouldn't make it again even though it was quick.

• RDunn2

• Ft. Lauderdale

• 9/7/2011

Perfect for using the overgrowth of basil in the garden. I substituted lean bacon for the pancetta. I added the peppers with the garlic after the bacon was partially cooked. I didn't use enough bacon, so will increase that next time. And there definitely will be a next time.

• 匿名

• St. Paul, MN

• 8/13/2011

Wonderful. Made this with fresh homemade pasta. Easy and so good! My garlic didn't turn black either. Try grating the garlic rather than chopping.

• Jasper1123

• Orlando, FL

• 3/15/2011

This recipe illustrates so well how wonderful epi is! I needed to use up pancetta and some of our glut of home-grown tomatoes. After a simple search, and reading reviewers' comments, the result is another fantastic meal, and appreciative husband! I added the garlic with the pancetta, as suggested, and just served the sauce over the pasta without adding the Parmesan - this we sprinkled over the top. Fabulous!

• CCSchade

• London, UK

• 11/4/2010

I just made this. While it wasn't bad, i felt it was way too heavy. the major thing i would do different is either cut back the cheese dramatically or just sprinkle it on top. i felt the cheese overwhelmed the dish and i couldn't taste the flavors. plus, with the pancetta, it's way too heavy with a cheese sauce. did anyone else feel this way?

• BootsMacKenszie

• 11/2/2010

Using this recipe as a base, I've created amazing results and gotten numerous requests for the recipe! I've tried it with several pasta shapes and my absolute favorite is casarecce. I use thick-cut black forest bacon...yummy!...and I've found that the cherry tomatoes must be absolutely super-fresh and sweet to make this dish work...and the smaller the better so you can eat them in one bite. When I can't find perfect tomatoes, I substitute red pepper which adds a great sweetness and is more readily available. I also add either chopped sugar snap peas or green beans along with the tomatoes/red pepper. This makes a very colorful and balanced dish. I have never used the basil, but I sometimes add more crushed red pepper. The best part about this recipe is how flexible it is. Experiment with it and you'll find gold!

• luv2savr

• los angeles, ca

• 1/7/2010

needed to use up some leftover salt pork and a large tomato and stumbled upon this recipe. halved the recipe, and followed others' advice and added the garlic after letting the pork brown. simple, delicious, and fast. will definitely make again.

• carolynatnight

• oakland, ca

• 10/8/2009

This was very nice-- simple, fresh, easy. I liked the whole, cooked cherry tomatoes. I also used spinach linguine and fried the pancetta separately. I'd use a little less garlic next time, personally. (I minced it and sauteed the tomatoes with it.) I'd also use twice as much pancetta-- it gives a nice textural twist.

• 匿名

• Watertown, MA

• 1/3/2009

This was very good. I used fresh spinach fettuccine and followed others advice about adding the garlic much later. I also brined some chicken breast, sliced thin, and sauteed in olive oil separately to make it a bit more substantial for company. I was glad I did that, otherwise it would have been a bit on the lean side portion wise for 4 people. Will definitely make again.

• mbnSweden

• Malmö

• 5/3/2008

This was really good and very easy to make. I cut the garlic cloves in half and sauteed them in the oil until they browned and then took them out. I don't know how you could avoid burning them otherwise. Followed the recipe exactly after that and my husband and I ate the whole batch.

• 匿名

• La Grange, IL

• 2/24/2008

I took the advice of some of the other reviewers and cooked the pancetta first before adding the garlic. This was delicious and quick.

• dianafrank

• allentown, PA

• 2/12/2008

I took the advice of the other commentators and cooked the pancetta first before adding the garlic. This is a great recipe. Simple ingrediants, wonderful flavor.

• dianafrank

• allentown pa

• 2/9/2008

After infusing the olive oil with the garlic, I would recommend removing the garlic and setting it aside so you can crisp the pancetta without burning the garlic. I was short on cherry tomatoes and ended up using a mix of cherry tomatoes and sun dried tomatoes. I also used real, imported pecorino romano. This dish was just excellent prepared in this fashion.

• easybakeoven

• 10/2/2007