Pasta with Pancetta and Tomato

Pasta with pancetta and tomato is a simple and tasty dish, fantastic for a quick yet flavorful lunch. Here is the recipe:

Ingredients

• 350 g of pasta (penne, rigatoni, spaghetti or any shape you prefer)
• 150 g of smoked pancetta cut into cubes
• 400 g of peeled tomatoes or tomato puree
• 1 small onion finely chopped
• 2 cloves of garlic crushed
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili pepper (optional)
• Fresh basil or dried oregano for garnish
• Grana or grated Parmesan cheese (optional)

Preparation

1. Start by bringing a pot of salted water to a boil for the pasta. When the water is boiling, cook the pasta following the instructions on the package, making sure to keep it al dente.

2. Meanwhile, in a large pan, heat a drizzle of oil and add the pancetta. Let it brown until it becomes crispy. Remove the pancetta and set aside, but leave the fat released in the pan.

3. In the same pan, add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent, making sure not to burn the garlic.

4. Add the peeled tomatoes (lightly crushing them if they are whole) or the tomato puree. Add salt, pepper, and chili pepper if you like a spicy touch. Let cook on medium-low heat for about 10-15 minutes, stirring occasionally.

5. When the pasta is ready, drain it reserving some of the cooking water. Add the pasta to the pan with the sauce and mix well, adding a little cooking water if necessary to make it creamier.

6. Put the pancetta back in the pan with the pasta and stir well to flavor everything.

7. Serve the pasta hot, garnished with fresh basil or dried oregano and, if you wish, a sprinkling of grated cheese.

Fun Facts

Smoked pancetta can give a strong and rustic flavor to the dish; in some Italian variations, you might find guanciale instead of pancetta, typically used in the preparation of Amatriciana, a classic of Lazio cuisine.