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 Greek Extra Virgin 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