Ingredients for 6 people

1 box Barilla® Gluten Free Rotini

4 ounces pancetta sliced thin

2 cloves garlic peeled and sliced thin

4 tablespoons extra virgin olive oil

1 pint cherry tomatoes

2 cups baby kale

½ cup Parmigiano-Reggiano cheese shredded

salt and black pepper to taste

Preparation 10 minutes preparation + 20 minutes cooking

1. BRING a large pot of water to a boil, add salt

2. RENDER pancetta in a large skillet over medium heat until crispy

3. DRAIN fat on a paper towel and set aside

4. COOK garlic in the same skillet with olive oil for 1 minute over medium heat

5. ADD cherry tomatoes and cover the skillet with a lid

6. STEAM until cherry tomatoes pop open and release some of their juice

7. COOK pasta according to the package directions

8. DRAIN pasta and toss it with the sauce and baby kale in a large mixing bowl

9. TOP with parmigiano cheese and crispy pancetta before serving