Gemelli with Tomatoes, Zucchini, and Pancetta

Gemelli with Tomatoes, Zucchini, and Pancetta


12 pancetta slices, cut crosswise into 1-inch pieces

1 large red onion, chopped (about 2 cups)

1 and 1/2 cups dry white wine

12 ounces Gemelli or rotini pasta (about 3 cups)

3 slender zucchini, halved lengthwise and sliced crosswise into 1/2-inch-wide pieces

3 large plum tomatoes, seeded, coarsely chopped (about 1 and 1/2 cups)

1/3 cup chopped fresh oregano

1 cup crumbled soft fresh goat cheese (about 4 ounces)


Cook pancetta in heavy large skillet over medium-high heat until brown and crisp.

Using slotted spoon, transfer to paper towels to drain.

Pour off all but 3 tablespoons drippings from skillet.

Add onion and saute until soft, about 3 minutes.

Add wine; boil until reduced by 1/3, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until slightly underdone.

Add zucchini and boil until pasta is ‘al dente’ and zucchini is crisp-tender, stirring occasionally, about 2 minutes longer.


Add pasta, zucchini, pancetta, tomatoes, and oregano to onion in skillet.

Toss over medium-high heat until sauce coats pasta, about 3 minutes.

Add cheese and toss until beginning to melt, about 2 minutes.

Season to taste with salt and pepper and serve. Makes 6 servings.