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.
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 boil over high heat. Add the salt and pasta and cook, stirring frequently, until the pasta is al dente, according to the package directions. Drain the pasta, reserving a ladeful of the cooking water.
Add the pasta to the saucepan and stir and toss well. Add a little of the reserved cooking water to loosen the sauce, if necessary. Sprinkle with the
Divide among warmed individual plates. Garnish with the basil and Parmesan shavings and serve at once.
© 2012 All rights reserved. Published by Weldon Owen.