Ingredients
2 pints cherry tomatoes
1 thinly sliced large red onion
1 tablespoon olive oil
1/2 teaspoon red-pepper flakes
4 ounces thinly sliced pancetta
3/4 pound penne
1/2 cup chopped parsley
Preparation
On a rimmed baking sheet, toss tomatoes with onion, oil, and red-pepper flakes; season, and top with pancetta. Roast at 450 degrees until tomatoes burst, 20 minutes, rotating pan once. Cook pound penne, reserving 1/4 cup pasta water. Toss penne with tomato mixture, parsley, and pasta water; season.
