Makes 6 Servings
Cook Time 40-50 Minutes
1 clove garlic, minced
1 medium onion, finely chopped
1/4 lb. Pancetta by Beretta, finely diced
3 Tablespoons 274th Sicilian Extra Virgin Olive Oil
1 carton Mutti Italian Chopped Tomatoes
Trapani Sea salt and freshly ground Tellicherry Peppercorns
1 lb. Di Martino Bucatini
5 qts water
freshly grated Pecorino Romano cheese
In a saucepan over medium heat, gently saute' the garlic, onion and diced Pancetta in the 274th Sicilian Olive Oil until the meat renders a little fat and the vegetables just begin to brown--about 15-20 minutes. Add the Mutti Tomatoes and stir to mix. Cook for about 5 minutes. When the tomatoes start to give off their juice, lower the heat and simmer, stirring occasionally, until the sauce is dense, about 20 minutes. Season with Trapani Sea Salt and Tellicherry Pepper. Cook pasta in salted water, according to package directions. Drain and pour into warmed serving bowl. Pour sauce over cooked pasta and toss. Serve immediately with grated Pecorino Romano cheese.
Recipe adapted from "The New Mediterranean Diet Cookbook".
Photo courtesy of www.zencancook.com