about 45 minutes
½ lb pancetta, chopped
Drizzle of olive oil
Splash of water
2 cloves garlic, finely chopped
1 large tin (798 ml) chopped tomatoes (along with the juice)
6 fresh basil leaves, chiffonade
Dash of salt
1 lb linguine
Step by Step Instructions
Put a large pot of salted water on to boil for the pasta. Once it boils turn the heat down or off until you are ready to cook the linguine.
Once the pasta water is on, drizzle a bit of olive oil into a heavy pan over medium heat. Add the pancetta and a splash of water and cook the pancetta for about 10 minutes, until it’s cooked through but not crisp.
Add the garlic, tomatoes (along with the juice) and chili flakes (optional). Stir to combine. Cover the pan and let the sauce simmer gently for about 20 minutes. Remove the cover, bring the heat up a little so that the sauce maintains a gentle boil and let the sauce thicken a bit. Taste your sauce and adjust seasoning – you may wish to add a pinch of salt – but just a wee bit. The pancetta itself brings a good bit of saltiness to the sauce so go easy!
Reserve ½ cup of pasta water before you drain the pasta.
At this point it’s time to put the linguine on. Prepare the pasta to al dente as per package instructions and drain well. Reserve ½ c pasta water.
Once pasta is drained return it to the pot and pour the sauce over top. Add a splash of pasta water and the fresh basil. Mix well with tongs until pasta is well coated. Add a splash more pasta water if required.
Serve pasta into shallow bowls, sprinkle with fresh grated parmesan, and enjoy warm and comforting flavor of this savory classic!