Veggie Rotini with Cherry Tomatoes, Caramelized Red Onions & Pancetta

  • 444
  • 16g
    Total fat
  • 62g
    total carbohydrate
  • 13g
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  • Cook
  • Skill


Ingredients for 6 people

  • 1 box Barilla® Veggie Rotini
  • 4 tablespoons extra virgin olive oil
  • 1 small red onion, cut julienne
  • 1 pint red cherry tomatoes, halved
  • 1 pint yellow cherry tomatoes, halved
  • 3 ounces Pancetta (may substitute bacon), diced
  • Salt and black pepper to taste
  • ½ cup Pecorino Romano cheese, shredded


  1. 1
    Bring a large pot of water to a boil.
  2. 2
    In a large skillet cook pancetta until it’s rendered and crispy.
  3. 3
    Remove from skillet and drain on a paper towel.
  4. 4
    Add olive oil to the same skillet and caramelize the onions, about 5-6 minutes over medium heat.
  5. 5
    Add tomatoes and sauté for 2 minutes.
  6. 6
    Season with salt and pepper.
  7. 7
    Cook pasta 1 minute less than the package directions.
  8. 8
    Drain pasta reserving 1 cup cooking water.
  9. 9
    Add pasta to sauce and toss.
  10. 10
    Remove from heat and toss with half the pancetta and half the cheese.
  11. 11
    Top with the remaining pancetta and cheese then serve.

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