Tomato Pancetta Pasta

This pasta is delicious, simple and fresh from the garden with lots of tomatoes, fennel, thyme, garlic and pancetta.

Ingredients

• 1 pound spaghetti

• 2 pints tomatoes

• 6 ounces pancetta, sliced

• 1 fennel bulb, chopped

• 4 cloves garlic, minced

• 1 tablespoon Koroneiki Olive Oil

• 1 teaspoon salt

• 1 teaspoon red pepper flakes

• 1 tablespoon fresh thyme, chopped

• 1/2 cup parmesan, grated

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta to al dente.

2. Heat a skillet over medium heat. Add the pancetta and olive oil and saute for a couple minutes until the pancetta starts to render. Add the garlic, thyme, salt, and red pepper flakes and saute for 1 minute. Add the tomatoes and fennel and saute until the tomatoes start to burst and fennel is tender.

3. Add a splash of the pasta water to the tomatoes then add the pasta and parmesan and toss to combine.

4. Top with more parmesan and enjoy!

Takes 20 minutes

Serves 4