Pasta with Tomato Sauce

Ingredients

• 600 g tomatoes
• 1 chili pepper
• 1 onion
• 1 Garlic clove
• 100 g pancetta (alternatively lean bacon without skin)
• 2 tbsp olive oil
• Salt
• pepper (ground)
• 350 g bucatini
• 70 g grated Parmesan

Instructions

1. 1.

   Blanch the tomatoes for a few seconds, shock them in cold water, peel, core and dice finely. Halve the chili pepper lengthwise, remove seeds, rinse and chop finely. Peel the onion and garlic and chop finely as well.

2. 2.

   Dice the pancetta very small and lightly brown it in olive oil in a large pan. Add the onions and simmer over low heat for 5 minutes. Add the garlic, chili and tomato cubes; cover and cook over low heat for 12–15 minutes.

3. 3.

   Cook the bucatini in plenty of boiling salted water until al dente, drain, let stand briefly and mix well with the sauce. Season with salt and pepper and serve sprinkled with Parmesan.