Chef Michael Varga @vergacooks


1/2 cup ricotta

4-6 slices pancetta

2 cups cherry tomatoes

1 Bunch basil, fresh

1Bunch Italian parsley, fresh

1 tsp lemon zest fresh parmesan to taste

2 tbsp salted butter fishing salts (maldon)

1-2 cups olive oil

1pkg rigatoni

2Tbsp balsamic viniger

1 bulb garlic, peeled

2Tbsp kosher salt


1 in an oven safe dish, combine cherry tomatoes, garlic, balsamic vinegar, kosher salt and parsley.

2 cover the cherry tomatoes and the baking dish with olive oil and cook for 1 hour at 250oF.

3 crisp Pancetta in a pan. Reserve one tbsp. Of the olive oil for the sauce.

4 let confit cool down slightly. Using a slotted spoon , put the confit Tomatoes, two garlic cloves, herbs and ricotta in to blender. Do not add in the oil. Blend until smooth. Season to taste with Maldon fishing salt and lemon zest.

5 cook pasta as Directed. strain the pasta, reserving 1/4 cup of the pasta water for the sauce. Toss the pasta with2 tbsp. Of the oil from the confit.

6 add pasta into the pan with the pancetta oil, add the sauce. Toss and stir in the pasta water, 2 tbsp. Butter and fresh parmesan. Toss the pancetta and reserved confit Tomatoes. Finished with fresh basil, parsley and lemon zest and a Sprinkle of fishing salt.

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