Now that spring is upon us, and produce options consist of more than squash and citrus, it's time to lighten things up with this yummy (and easy) pasta dish.
Pasta with Stewed Cherry Tomatoes
1/4 cup extra virgin olive oil
4 ounces pancetta, finely diced
1 small yellow onion, thinly sliced
3 cloves garlic, minced
2 pounds cherry tomatoes, halved
3/4 cup white wine
Kosher salt and freshly ground black pepper
1 pound pasta fusilli, cooked to al dente
Ricotta salata, for serving
In a large, high-sided skillet, warm the oil over medium-high heat. Add the pancetta and cook until almost fully crisped, about 3 minutes. Add the onion and cook until it begins to soften, about 2 minutes. Add the garlic and cook until fragrant, one minute. Add the tomatoes and wine. Use a spoon to scrape any bits from the bottom. Reduce the heat to medium and cook until the tomatoes soften, about 5 minutes. Season with salt and pepper, to taste.
If the tomato sauce thins out too much, add a splash of pasta water. Add the pasta and cook for an additional minute. Serve with a drizzle of olive oil and freshly grated ricotta salata.