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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Penne with Pancetta and Cherry Tomatoes
(Penne con Pancetta e Pomodorini)

1/2 lb Penne rigate
1 tbs extra virgin olive oil
3 oz of sliced pancetta, diced into small pieces
1/2 onion. chopped
2 cloves of garlic, minced
1/3 cup chicken broth
2 cups cherry tomatoes
1/3 cup flat leaf parsley, finely chopped
Balsamic vinegar
Cracked black pepper
1/2 cup basil leaves, torn
1/2 cup Parmigiano Reggiano cheese, grated

Add some salt to a large pot of water after it comes to a full boil.

In a large skillet set over a moderate heat, cook the onion and garlic in the olive oil, stirring occasionally, until softened (about 4 minutes).

Add the pancetta and cook, stirring, until golden and crisp (about 5 minutes).

Stir in the chicken broth and scrape up any brown bits off of the bottom of the pan, while allowing it to warm up for 1-2 minutes.

Add the tomatoes, chopped parsley and season with the salt and pepper.

Cook the tomatoes for approximately 10 minutes, until they burst.

At the very end, add a dash of balsamic vinegar.

While the tomatoes are cooking, add in the pasta in the boiling water and cook until 'al dente', about 7-8 minutes. Drain.

Add the pasta into the tomato pan sauce.

Mix in the basil.

Top with Parmigiano Reggiano cheese and serve warm. Serves 2.
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