Dateline: August 2, 2020 Had a Hankering for Pasta, Found the Perfect Recipe

I had a bunch of cherry tomatoes, gobs of mint and a hankering for pasta.  As I was perusing the NYT Cooking App, I saw Melissa Clark's "Pasta with Burst Cherry Tomatoes"

This is a gem of pasta dish.  Everything was on hand or in the freezer, pasta, pancetta, tomatoes, ricotta, scallions, garlic, and mint.  The dish is easy, quick and so tasty.  Strangely enough, I did not vary from the written recipe.  So glad I did not.  Both Bill and I were very pleased with the results and it will go into regular rotation.

Here the sauce is being created, after the pancetta has rendered its fat, remove to a dish lined with paper towels.  Then add garlic, hot pepper flakes, salt, and pepper and cook until fragrant.  Add tomatoes and cook until they are collapsing.  I threw in the largest slices of scallion after the tomatoes had burst.  Drain and add pasta, some pasta cooking water, if it looks dry, I used about 3 T, and finish cooking the pasta.  Add the mint and scallions.  Lower the heat, mixing until the mint has wilted.  

Dress with a drizzle more of oil, and flaky salt.  Plate and add a dollop of ricotta on top.  

Enjoy!  It really is a true winner!  I could see swapping out the mint for basil but the mint was not overpowering, it was just a slight hint in the background.  Yummers!