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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adriana's Italian Gourmet Cookies
Servings: 4
2 tablespoons olive oil
¼ pound pancetta, chopped
1 small yellow onion, chopped
2 cloves of garlic, chopped
1 28 ounce can of imported Italian tomatoes
salt and pepper, to taste
1 pound of bucatini pasta
2 basil leaves washed, patted dry and torn into small pieces.
Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until golden about 1 minute longer.
Crush tomatoes and add with juices to pan. Add salt & pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente.
Drain the pasta, then add the pasta and the basil to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately.