In a large saucepan over medium-low heat, add butter and melt. Chop the oven-roasted tomatoes and add to the pancetta-onion mixture along with the Panko breadcrumbs. Add the diced onions and continue cooking until onions are soft. Meanwhile, saute the pancetta over medium heat in a skillet until it starts to release some oil. Bake at 325 degrees for about half an hour.
Drizzle with olive oil and sprinkle with pepper. Place the tomatoes cut-side-up on a baking sheet. The pasta will be very al dente at this point, but will continue to cook in the oven.
Rinse under cold water to stop the cooking. 8 plum tomatoes cut in half, seeds removedġ round of garlic-and-herb Boursin cheeseģ slices Kraft Deluxe white American cheeseĬook pasta shells in salted water for 6 minutes.
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