This is a really great fresh-tasting dish that is perfect during the hot summer months when you want something refreshing and light. I found the original recipe a number or years ago in a copy of Cuisine at Home magazine and have modified it slightly. Larry and I like things spicy, so we use more Red Pepper Flakes than you may want to use, especially if you have children. Manga!
Makes 2 large servings
½ 1 lb box Cooked Pasta, such as Farfalle, Penne or Small Shells
8 oz Pancetta sliced to ¼-in thick and cubed, or Thick-Sliced Bacon (6 slices) cut crosswise into ½-inch strips
2 Tbls Olive Oil
2 Garlic cloves, minced or pressed (about 2 tsp)
½ tsp fresh Rosemary, minced, or ¼ tsp dried Rosemary
¼-¾ tsp Red Pepper Flakes
3 lbs ripe Tomatoes, cored, peeled, seeded and cut into ½ -inch pieces (about 3¾ cups)
¼ tsp Salt
1/8 tsp ground Black Pepper
Grated Pecorino Romano or Parmigiano Reggiano (Parmesan) cheese
Cook pancetta or bacon over medium heat, stirring occasionally until crisp, 8 to 10 minutes. Using a slotted spoon, transfer bacon to paper towel-lined plate. Pour off bacon fat. Let skillet cool for a minute or two depending on the type of skillet.
Return skillet to low heat and add garlic, rosemary and pepper flakes. Cook, stirring constantly, until garlic is fragrant, but not browned, about 30 seconds. Stir in tomatoes and cook until tomato pieces lose their shape to form chunky sauce, about 10 minutes – try not to cook too long or you will lose the fresh taste of the tomatoes. Stir in salt and pepper to taste.
Toss sauce with pasta and serve, sprinkling cheese and pancetta or bacon over individual bowls.