Linguine With Pancetta And Sauteed Cherry Tomatoes

1. 1

   Cook linguine in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.

2. 2

   Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add pancetta and crushed red pepper; saute until pancetta is crisp, about 4 minutes. Add tomatoes; saute until soft, about 4 minutes.

3. 3

   Transfer tomato mixture to pot with pasta. Add 3/4 cup cheese and 1/3 cup basil. Toss over medium heat until cheese melts and sauce coats pasta, adding cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Sprinkle with basil. Serve remaining cheese alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.