Pasta with Pancetta and Tomato

Pasta with pancetta and tomato is a simple and tasty dish, fantastic for a quick but delicious 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 passata
• 1 small onion finely chopped
• 2 crushed garlic cloves
• Extra virgin olive oil
• Salt and pepper to taste
• A pinch of chili flakes (optional)
• Fresh basil or dried oregano for garnish
• Grated Grana or Parmesan (optional)

Preparation

1. Start by bringing a pot of salted water to a boil to cook the pasta. When the water boils, cook the pasta according to the package instructions, making sure to keep it al dente.

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

3. In the same pan, add the chopped onion and garlic. Sauté over medium heat until the onion becomes translucent, avoiding burning the garlic.

4. Add the peeled tomatoes (lightly crushing them if whole) or tomato passata. Add salt, pepper, and chili if you like a spicy touch. Let it cook over 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 bit of cooking water if necessary to make everything creamier.

6. Return the pancetta to the pan with the pasta and mix well to flavor everything.

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

Fun Fact

Smoked pancetta can give a bold 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.