Roasted Tomato and Pancetta Penne | Everyday Food with Sarah Carey

You have a box of penne in your pantry, right? Well then, you’ve definitely got something for dinner tonight! One of my favorite weeknight dinner strategies is to get a pot of water for pasta boiling, and then poke around to see what I can whip up before it’s done. This recipe is one great idea.
Sarah’s Tip of the Day:
All you do is top some cherry tomatoes, sliced red onion, olive oil, and red pepper flakes with pancetta, and roast it all together on one baking sheet. In about 20 minutes, everything will be ready and you just toss it all together and add a bit of fresh parsley! Has dinner ever been this easy?
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Nutritional Info: per serv (makes 4): 441 cal; 12 g fat; 17 g protein; 70 g carb; 6 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Roasted Tomato and Pancetta Penne | Everyday Food with Sarah Carey