Cherry Tomato Puttanesca with Pancetta
Servings: 2 servings
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Ingredients
- 2 oz Pancetta diced (or 3 slices of bacon, diced)
- 2 TBS Extra Virgin Olive Oil
- 1 large clove garlic arge chop
- 1/2 c onion chopped
- 1 pint Grape or Cherry tomatoes.
- 1 TBS prepared pesto
- 1/2 cup Red Wine
- 2 TBS Capers
- 1/2 cup Kalamata olives cut in half
- Kosher salt and fresh ground black pepper to taste
- Pasta or Polenta to serve over
- Pecorino cheese for topping
Instructions
- While preparing the puttanesca, make pasta (or polenta) in a separate pot
- Cut about 2/3 of tomatoes in half. Leave the rest whole
- Heat a medium sized skillet over medium low heat
- Add diced pancetta and allow to cook slowly until crispy and fat is rendered
- Remove pancetta and set aside on a paper towel covered plate
- Add olive oil and turn heat up to medium high
- Add the garlic and onions to the pan and cook stirring occasionally until softened, about 4 - 5 mins
- Add cherry tomatoes to the pan and toss to combine with onions and garlic
- Cook until tomatoes are softened and beginning to give up their juices
- Add red wine, scrape bottom of pan to release any browned bits, and bring to a simmer
- Cook until liquids reduce by about half
- Add the pesto and stir to combine into tomato mixture
- Lower heat and add capers. Cook for about 1 min, stirring frequently
- Add olives and reserved pancetta and stir to combine. Cook for 1 more min until everything is heated through
- Remove from heat. Add salt and pepper to taste
- Serve over prepared pasta (or polenta) and top with Pecorino