1 small yellow onion, chopped
1/4 pound pancetta, chopped
2 cloves of garlic, chopped
1 28 ounce can of imported Italian tomatoes
2 basil leaves torn into small pieces
2 tablespoons olive oil
1 pound bucatini pasta
salt and pepper to taste
Heat olive oil in large saucepan over medium heat. Add the pancetta and cook, stirring often, until golden brown, about 10 minutes. Add the onion and saute until translucent, about 5 minutes. Add the garlic and saute until golden about 1 minute longer. Crush tomatoes and add with juices to pan. Add salt and pepper and a little water. Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes. While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncovered over high heat until al dente. Drain the pasta, then add the pasta and the basil to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately. Serves 4.
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