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+ servings

Cherry Tomato Puttanesca with Pancetta

Prep Time15 mins
Total Time15 mins
Course: Lunch, Main Course
Cuisine: Italian, Mediterranean
Keyword: Caper, Olive, Tomato
Servings: 2 servings
  • 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


  • 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