Cherry Tomato Spaghetti All'amatriciana - Rachael Ray

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• salt
• 1 lb spaghetti
• 3 tablespoons extra virgin olive oil
• 1/4 lb pancetta, cut into small pieces
• 1 red onion, chopped
• 4 finely grated garlic cloves
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup wine or 1/2 cup chicken broth
• 2 pints small cherry tomatoes
• 2/3 cup flat leaf parsley
• pepper
• 1 cup basil leaves, torn
• 2/3 cup grated parmigiano-reggiano cheese

Recipe

• 1 bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. drain, reserving 1 cup of pasta cooking water.
• 2 while the pasta is cooking, in a large skillet, heat the olive oil over medium to medium high heat. add the pancetta and cook until crisp, 3-4 minutes. add the red onion, garlic, and crushed red pepper and cooked until softned, 3-4 minutes. stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. cook until the tomatoes burst, 8-10 minutes.
• 3 stir in reserved pasta cooking water and then the pasta, tossing to coat. turn off the heat, add the basil, cheese and serve.