- 1 pound short cut pasta, such as penne or farfalle
- 24 large shrimp (6 per person), peeled and deveined
- Ground black pepper
- 24 thin slices pancetta
- 3 tablespoons EVOO Extra Virgin Olive Oil, divided
- 1 small sweet onion, finely chopped
- 2 pints cherry tomatoes
- 1/4 cup white wine
- 5 to 6 leaves basil, chopped
- 1/2 cup chopped flat-leaf parsley
Place a large pot of water over high heat to boil. When the water comes up to a bubble, season it with salt and drop the pasta. Cook to al dente according to package directions. Just before draining reserve 1/2 cup of the pasta cooking liquid. Drain pasta and reserve.
While the pasta is cooking, season the shrimp with salt and black pepper. Unroll each slice of pancetta into a long strip and wrap one strip around each shrimp.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Sear the wrapped shrimp in the pan until golden brown and cooked through, 3-4 minutes per side. Remove the shrimp from the pan and reserve on a plate.
Return the skillet to medium-high heat and add 1 more turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 2-3 minutes. Add the cherry tomatoes and wine to the pan and cover. Continue cooking until the tomatoes begin to burst, about 5 minutes. Help them along by mashing them with a wooden spoon or potato masher. Add the pasta cooking water to the sauce, season the sauce with salt and pepper and stir in the herbs. Add the reserved shrimp back to the pan and to heat through.
To serve, toss the cooked pasta with the sauce and divide between four plates. Top each with some shrimp.