FRIJE

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.

Nutritional information *