Bucatini with Cherry Tomatoes, Pancetta, Sweet Onions and Basil
Pasta is the ultimate comfort food. I find it particularly satisfying when the golden strands glisten with a sauce that is chock full of the ingredients I love: rich pancetta, sweet cherry tomatoes from the garden, just harvested sweet onions, and fragrant basil. The only thing that makes it better is a glass of nicely balanced RSVnapa Merlot. This velvety wine with fine ripe tannins, dark cherry fruit and a kiss of acidity is perfect with a big bowl of pasta. You don’t have to think too much about the pairing, just let it be, and enjoy! Serves 6 to 8
Ingredients
- ½ pound pancetta
- 2 tablespoons extra virgin olive oil
- 2 medium, sweet yellow onions, sliced into thin wedges
- 2 cups cherry tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 pound Bucatini pasta
- ½ cup packed basil leaves, torn
- ¼ cup finely grated Parmesan cheese plus more to sprinkle
Directions
1. Unroll the pancetta and slice into ¼-inch thick strips, then dice into ¼-inch pieces.
2. Heat a 12-inch sauté pan over medium heat and add the pancetta. Slowly cook the pancetta until the fat is exuded and the pancetta starts to turn golden, about 5 to 7 minutes.
3. Remove the pancetta from the pan and drain off the fat into a measuring cup. Add 2 tablespoons back to the pan along with the olive oil and heat over medium high heat.
4. Add the sliced onions and cook until they are translucent and beginning to brown. Add the cherry tomatoes to the pan and cook until the tomatoes start to split. Add the pancetta back to the pan. Remove the pan from the heat and season with salt and pepper to taste. Reserve in the pan. (The sauce may also be refrigerated at this point for up to two days and reheated when you are ready to cook the pasta.)
5. Bring 4 quarts of water to a boil and lightly salt. Add the pasta to the water and cook according to the directions on the package. Cook the pasta al dente. Drain the pasta into a strainer placed over a bowl to catch the cooking water. Reserve 2 cups of the water.
6. Bring the sauce in the sauté pan to a boil and add the hot pasta. Toss to coat the pasta and then add pasta-cooking water, ½ cup at a time, to loosen the pasta and add volume to the sauce. When the consistency of the sauce is loose yet coats the strands of pasta add the cheese and the torn basil leaves. Toss again and check the seasoning.
7. Serve the pasta from the pan or turn into a serving bowl. Serve with additional cheese on the side.