Bucatini All'Amatriciana

Ingredients:

2 tblsp of olive oil
1/4 of a pound pancetta, chopped
1 small yellow onion, chopped
2 cloves of garlic, chopped
1 28 oz can of imported Italian tomatoes
salt & pepper to taste
1 pound of bucatini pasta
2 basil leaves washed, patted dry and torn into small pieces.

Directions:

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 & 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.

That's it!

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Adriana