Ingredients:
5 tbsp. extra virgin olive oil
1 red onion, cut in half and sliced thin
8 ounces of bucatini or spaghetti, cooked according to package instructions
4 ounces pancetta, guanciale or bacon, sliced thin and cut into strips or squares
2 cloves garlic, minced
2 pints cherry tomatoes, cut in half
1 tsp. red pepper flakes
Directions:
Warm one tablespoon of the oil in an pan on medium heat, add the onions and a pinch of salt, and slowly cook, but do not brown, until the onions are soft, about 10 minutes. Reserve. Cook the pasta. Place the remaining oil in a large sauté pan with the pancetta, cook on medium to high heat, until pancetta is golden brown. Add the garlic and cook until toasted golden brown, then add the tomatoes, onions and pepper flakes and toss quickly. Add the pasta, toss and season with salt.
5 tbsp. extra virgin olive oil
1 red onion, cut in half and sliced thin
8 ounces of bucatini or spaghetti, cooked according to package instructions
4 ounces pancetta, guanciale or bacon, sliced thin and cut into strips or squares
2 cloves garlic, minced
2 pints cherry tomatoes, cut in half
1 tsp. red pepper flakes
Directions:
Warm one tablespoon of the oil in an pan on medium heat, add the onions and a pinch of salt, and slowly cook, but do not brown, until the onions are soft, about 10 minutes. Reserve. Cook the pasta. Place the remaining oil in a large sauté pan with the pancetta, cook on medium to high heat, until pancetta is golden brown. Add the garlic and cook until toasted golden brown, then add the tomatoes, onions and pepper flakes and toss quickly. Add the pasta, toss and season with salt.
