Sunday Night One-Pan Pasta

• 12 ounces spaghetti pasta
• 4 ounces diced pancetta
• 1 onion, thinly sliced (about 2 cups)
• 1/2 bulb fresh fennel, chopped
• 5 cloves of garlic, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon dried basil
• 2 sprigs basil, plus torn leaves for garnish
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 12 cherry tomatoes, halved
• 2 teaspoons salt
• 1/4 teaspoon fresh ground pepper
• 4 1/2 cups water
• freshly grated Parmesan cheese, for serving
• fresh mozzarella balls (Ciliegine)

1. Saute pancetta in 2 tablespoons olive oil over medium heat, in a large skillet that will allow the pasta to lay flat, until lightly browned. Add the fresh chopped fennel and saute a couple of minutes until it starts to soften. Then add the onions and cook for 5-10 minutes until they start to get soft and slightly caramelized. Add the fresh garlic and saute for a minute.
2. Add the dried basil, fresh basil sprigs, red-pepper flakes, salt, pepper, tomatoes, and water to the skillet. Lay the pasta flat on top of everything.
3. Bring everything to a boil over high heat. Continue to boil, stirring and turning the pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 10 minutes.
4. Season to taste with salt and pepper, divide among 4-6 bowls, garnish with a small fresh mozzarella ball, fresh basil, grated Parmesan, and a drizzle of olive oil. Serve with a salad and garlic bread for a delicious and easy Sunday dinner.

pasta, pancetta, onion, fresh fennel, garlic, red pepper, basil, basil, extravirgin olive oil, cherry tomatoes, salt, fresh ground pepper, water, parmesan cheese, fresh mozzarella

Taken from food52.com/recipes/81097-sunday-night-one-pan-pasta (may not work)