EasterCourse: Main coursePreparation time: 10 minutesCooking time: 60 minutes
Instructions
1. Preheat your oven to 150°C (th.5). Prepare a gratin dish.
2. Wash the cherry tomatoes. Set aside about ten with the stems, then arrange the rest in your gratin dish.
3. Drizzle these tomatoes with 2 tablespoons of olive oil. Bake them for 1 hour.
4. Drizzle these tomatoes with 2 tablespoons of olive oil. Salt them with coarse salt. Bring to a boil. In this boiling salted water, cook the penne al dente for 10 minutes.
5. On a cutting board, using a suitable knife, cut the pancetta into strips.
6. Peel, wash the garlic and shallots, then slice them.
7. At the end of the indicated time, remove your cherry tomatoes from the oven and set them aside in a bowl.
8. Pour 1 tablespoon of olive oil into a saucepan and let it heat. In the hot oil, place the pancetta slices.
9. To the pancetta, add the garlic, shallots, and a pinch of chili pepper, then mix everything well with a large spoon.
10. Let it cook for 10 minutes. Then add the cherry tomatoes from the oven to the mixture.
11. Slide the reserved ten tomatoes for decoration into the still hot oven.
12. Mix the preparation in the saucepan well, then add the pasta.
13. Moisten everything with a little water and let it cook for another minute while stirring.
14. At this stage, drizzle your preparation with balsamic vinegar, then finally add the cherry tomatoes intended for decoration. Serve.