Lisa Atwood, Rebecca Courchesne, Rick Field

Spaghettini with Tomato-Basil Sauce

Name: Spaghettini with Tomato-Basil Sauce
Yield: Serves 4–6
Ingredients: ¼ lb (125 g) pancetta, chopped; 1 small yellow onion, chopped; 2 Tbsp olive oil; 1 small dried red chile, crushed, or pinch of red pepper flakes; 2½ cups (20 fl oz/625 ml) Tomato-Basil Sauce; 1 clove garlic, chopped; 1 small dried red chile, crushed, or pinch of red pepper flakes; 1 lb (500 g) spaghettini or other strand pasta; ⅓ cup (1½ oz/45 g) freshly grated Parmesan cheese, plus shavings for garnish; 2 tsp salt; 1 lb (500 g) spaghettini or other strand pasta; ¼ cup (⅓ oz/10 g) chopped fresh basil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Appreciated for its flavorful simplicity, this traditional dish marries pasta with garden-fresh tomatoes and basil. Adding pancetta and curls of Parmesan cheese make it a more robust meal. Pair with a green salad, crusty bread, and a Chianti or Sangiovese wine.

Ingredients

2 Tbsp olive oil
¼ lb (125 g) pancetta, chopped

Main course

Method

In a large saucepan over medium heat, warm the olive oil. Add the pancetta and cook, stirring frequently, until golden, about 10 minutes. Add the onion and sauté until tender and golden, about 5 minutes. Add the garlic and chile and sauté until the garlic is golden, about 1 minute longer. Stir in the tomato sauce and keep warm over low heat.

Meanwhile, bring a large pot of water to a bo