I am going to soak in every last ounce of summer before it is gone in 2 weeks, and that includes any summery ingredients before I turn to pumpkins, squash and turkey! Take advantage of the late summer tomatoes before they are no longer (I have a few last cherry tomatoes growing on our tomato plant outside!) and make this fresh and delicious pasta dish. Omit the Pancetta if you would like to make this meatless, however Pancetta is super yummy!
- 1/2 lb Farfalle pasta
- 2 cups of halved grape or cherry tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp minced garlic
- 1/3 cup of sliced sun-dried tomatoes
- 1/3 cup of diced Pancetta, cooked and drained (or you could substitute with bacon if desired)
- 1/2 cup of grated fresh Parmesan cheese
- 1/2 cup of diced skim mozzarella cheese (I used fresh handmade from Longo’s which is excellent!)
- 1/3 cup basil chiffonade
- Freshly ground black pepper & Kosher (coarse) salt for seasoning
- Bring a large pot of salted water to a boil and cook farfalle as per the package instructions.
- While the farfalle is cooking, heat the 2 tablespoons of olive oil on medium in a large (12″) saute pan and add garlic. Saute for only 30 seconds to 1 minute to flavour the oil.
- Toss in the tomatoes and cook for 3-5 minutes tossing lightly. Sprinkle the tomatoes with kosher salt and some freshly ground pepper to season and bring out their flavour and juices. Turn down to low and wait for the farfalle to finish cooking.
- Once the Farfalle is done, transfer directly from the pot, using a slotted spatula, into the saute pan. Toss the the pasta and the tomatoes together. Add 2-4 tbsp of pasta water into the farfalle and tomatoes to add some moisture and to help make the “sauce”
- Add in the sundried tomatoes, pancetta, Parmesan, mozzarella, and basil and toss lightly to incorporate all of the ingredients.
- Season with a few grinds of freshly ground pepper, and do a final toss.
- Serve with some extra grated Parmesan cheese and a grind of pepper.