Pasta with Tomatoes, Peas and Pancetta

• servings: 6 servings
• total time: 35 minutes

Ingredients

1 pound plum tomatoes, cored and chopped

1/2 cup lightly packed fresh mint OR parsley leaves OR a combination, chopped

Kosher salt and ground black pepper

3 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

4 ounces pancetta, chopped

3 tablespoons tomato paste

1/2 teaspoon red pepper flakes

1 pound campanelle OR orecchiette pasta

2 cups frozen peas

1 ounce pecorino Romano cheese, finely grated (½ cup)

Lemon wedges, to serve (optional)

Directions

Make the Tomato-Mint Mixture

In a medium bowl, stir together the tomatoes, mint and ½ teaspoon salt; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and pancetta, then cook, stirring, until the onion is softened and the pancetta has rendered its fat, about 5 minutes. Stir in the tomato paste and pepper flakes; cook, stirring, until the paste is incorporated and beginning to brown, about 2 minutes.

Cook the Pasta

Add 6 cups water, scraping up any browned bits. Stir in the pasta and 1½ teaspoons salt. Bring to a boil, then cover, reduce to medium and simmer vigorously, stirring occasionally, until the pasta is just shy of al dente, 8 to 10 minutes.

Serve

Stir in the peas, then increase the heat to medium-high and cook until the peas are heated through, about 5 minutes. Off heat, stir in 2 tablespoons of cheese along with the tomato-mint mixture. If needed, stir in additional water to achieve a slightly soupy consistency. Taste and season with salt and black pepper. Transfer to a serving bowl, then drizzle with additional oil. Serve with the remaining cheese and, if desired, with lemon wedges.