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Burst Tomato Orecchiette

Simple pasta recipe with yellow tomato sauce, goat cheese, fresh herbs and pancetta
Print Recipe
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 bowls of pasta

Ingredients
  

  • 1/2 lb dried orecchiette pasta
  • 3 cups yellow cherry tomatoes
  • 2 Tbs olive oil
  • 2 cloves garlic
  • 1 tsp fresh thyme
  • 1 tsp fresh oregano
  • 2 oz goal cheese used garlic herb goat cheese, but you can use plain too
  • 4 oz pancetta cubetti

Instructions
 

  • Heat a large skillet over medium-high heat. Cook the pancetta until crispy about 6-7 minutes. Remove from pan and place on a paper towel.
  • Heat a large pot of water and bring to a boil. Add pasta and cook according to package instructions for al dente.
  • Add olive oil to skillet and allow to heat for a minute. Add minced garlic and cook for 1 minute stirring often so it doesn't burn. Add cherry tomatoes to the pan and cook for 8 minutes so that most of the tomatoes have burst open. Gently stir every couple of minutes.
  • Add the fresh herbs and season with salt and pepper. Increase heat so that the sauce begins to simmer. Cook for 3 more minutes so some of the liquid cooks off.
  • Turn heat down to low and crumble the goat cheese over the sauce. Stir until the goat cheese is all melted. Add the pasta to the sauce and stir until all coated. Top with the crispy pancetta and serve.
Keyword burt tomato sauce, simple summer pasta