Dec 30, 2012
3 tbsp. olive oil
2 thick slices pancetta, diced (about 3 1/2 ounces)
1 small onion, chopped
2 cloves garlic, chopped or smashed
2 jars (680 ml) tomato purée (passata)
Handful basil leaves, to finish
Salt and freshly ground pepper, to taste
1 pound package spaghetti
Freshly grated pecorino or Parmesan cheese, to taste, for finishing
In a saucepan, heat the olive oil and pancetta over medium heat. Cook until golden brown, about 3 to 5 minutes.
Add the onion and garlic. Stir and cook until onion has softened, about 3 minutes.
Add the tomato purée, and salt and pepper. Bring to a boil. Reduce heat and let simmer, about 20 to 30 minutes. Add basil leaves.
Meanwhile, bring large pot of water to a boil. Salt generously. Add pasta and cook until al dente.
Finish spaghetti with freshly grated pecorino or Parmesan cheese.
Yield: 4 to 6 servings.