Linguine with Pancetta and Sauteed Cherry Tomatoes

Ingredients

• Bacon

  Raw, cured pork

  4 oz or 113g

• Parmesan cheese

  Low sodium

  1 ¼ cup, grated or 125g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Garlic

  Raw

  6 cloves, minced or 18g

• Basil

  Fresh

  8 tbsp, chopped or 21g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pasta

  Fresh-refrigerated, plain, as purchased

  12 oz or 340g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

Directions

1. Cook and coarsely chop bacon.
2. Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup liquid. Return pasta to pot.
3. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; stir 30 seconds. Add bacon and crushed red pepper; saut until bacon is crisp, about 4 minutes. Add tomatoes; saut until soft, about 4 minutes.
4. 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.

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