Fusilli with Pancetta and Cherry Tomatoes

1. Boil the Pasta

Bring a large pot of heavily salted water to a boil. Add the fusilli pasta and cook until it's just one minute shy of al dente. This means the pasta should be slightly firm to the bite, allowing it to finish cooking in the sauce and absorb more flavor.

2. Prepare the Pancetta and Tomatoes

While the pasta cooks, heat a large skillet over medium-high heat for about 15 seconds. Add the tablespoon of extra-virgin olive oil, heating it until it thins out and easily coats the skillet. Add the diced pancetta and cook for about 2 minutes, stirring occasionally, until the fat renders and the pancetta becomes crisp. Next, add the smashed garlic cloves, a pinch of red pepper flakes, and a bit of fine sea salt and black pepper. Cook for another 2 minutes until the garlic is fragrant. Then, add the halved cherry or grape tomatoes. Cook them for about 5 to 8 minutes, stirring occasionally, until they burst, turn golden, and begin to shrivel. This step is crucial as the tomatoes release their juices, creating a rich base for the sauce.

3. Combine Pasta and Sauce

Once the tomatoes are ready, add the cooked fusilli to the skillet. Toss the pasta with the tomato-pancetta mixture over high heat, allowing it to finish cooking in the sauce. If the pasta looks too dry, you can add a splash of the reserved pasta water. The sauce should cling to the pasta without looking dry.

4. Add Butter and Serve

Lower the heat and add the 3 tablespoons of butter, tossing until it melts and coats everything evenly. Divide the pasta among serving bowls. If you like, dollop some fresh ricotta cheese on top. Garnish with torn mint leaves and thinly sliced scallions. Just before serving, drizzle a little extra-virgin olive oil over the pasta and sprinkle with flaky sea salt and a bit more black pepper.