PASTA WITH PANCETTA AND TOMATO SAUCE

Steps:

• Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes.
• Add the onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
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• Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
• In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
• When the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
• Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
• Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.
• Taste to see if it needs extra seasoning.
• Meanwhile, boil the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
• Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.
• Toss with the cheese. Season with pepper and salt, to taste.
• Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
• Use fresh or frozen Basil.