|2 tbsp||Pastene extra virgin olive oil|
|1/2 tsp||crushed red pepper flakes|
|1/2 tsp||freshly ground black pepper|
|3/4 cup||Pastene Minced Garlic|
|1 Can||Pastene Small Whole Cherry Tomatoes|
|12 oz||Pastene Bucatini|
|1/4 cup||Pastene Grated Romano|
- Heat oil in a large, heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally until sauce thickens, 15-20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry). Stir in cheese and transfer pasta to warmed bowls. Sprinkle Pastene Romano over the dish and enjoy!