30 Minute Roasted Tomato and Pancetta Pasta

Gluten Free Tomato, Red Onion, and Pancetta Pasta Topped with Goat Cheese

My oldest is in another food phase. Currently he has decided that he isn't eating cheese. It's somewhat amusing since cheese used to be one of his favorite foods, but now he will pick it out. My guess is that he has learned some of these habits from my husband and I . While we both love food we also have definite opinions on what we do and don't like. For example my husband eats a vegetable and beans at every meal as part of his diet. I am horrible about vegetables. I eat more than enough fruit, but I only eat vegetables at dinner (this will be one of my food habits that I will be working on in the next year). My husband is the opposite, he can eat more spinach than anyone I know, but hates any fruit. So I try to find foods that everyone in my family can compromise upon. Tomatoes and pasta are two foods that my family absolutely loves. Tonight I tried a new recipe for Roasted Tomato and Pancetta Pasta from the Everyday Food insert of the March 2013 issue of Martha Stewart Living.

This recipe has 7 ingredients. It takes 30 minutes of total time, 10 minutes of which is active and makes 4 servings. I did make a few changes to the original recipe. First since I eat gluten free I used gluten free pasta. Second my store doesn't carry cherry tomatoes during the winter so I substituted grape tomatoes. I also increased the cooking time by ten minutes, used canola oil instead of olive oil and pressed down on the tomatoes after they were roasted to ensure that they were fully burst. Finally, I topped the servings with goat cheese.

My oldest son loved this recipe. He ate his whole serving, which is the most he has eaten for dinner in weeks. My husband liked the flavors, but thought that the total amount of pancetta should be doubled or swapped for uncured chopped bacon. Then again the males in my family think that everything needs more bacon. I did not add the extra pasta water at the end, but instead poured the juices from the roasted tomatoes into the pasta, which created a nice flavor.

For the recipe go to Roasted Tomato and Pancetta Pasta.