Penne Pasta with Asparagus, Pancetta and Cherry Tomatoes

Set a large pot of water, covered, to boil over high heat for the pasta. (When the water comes to a rolling boil, add 1 tablespoon of coarse sea salt or Kosher salt and once the water returns to a rolling boil, add the pasta and cook just to al dente texture.) Meanwhile, saute the garlic in 3 tablespoons of olive oil in a skillet for about 1 minute over medium heat, then add the asparagus and tomatoes, and salt and pepper to taste. Continue to saute over medium heat, stirring frequently with a wooden spoon, just until asparagus is tender, 5 to 8 minutes. Remove and discard the garlic clove. Meanwhile, saute the pancetta or bacon in a separate pan until crisp, then drain on a paper-towel-lined plate. When the pasta is al dente, drain it well and return it to the pot. Add the asparagus-tomato mixture, the pancetta, and the parsley (if using) and toss well. Drizzle in a bit more extra-virgin olive oil, if desired, while tossing the ingredients together, then serve immediately.