7-8fresh San Marzano ripe tomatoes (or tomatoes of choice)
5-7leavesfresh basil chopped
3tablespoonolive oil(40 grams)
pinch hot pepper flakes if desired
3cupscooked pasta ( whichever you prefer )
Wash tomatoes and place in a large bowl, cover with boiling water and let sit for approximately 10-15 minutes, drain (should be easy to remove the skin, (hold with a fork and remove skin with a knife) be careful because it is very hot), slice tomato in half and remove insides and seeds, chop into large pieces.
In a large pot boil water and cook pasta al dente in salted water. Drain.
In a large-size frying pan add olive oil and chopped pancetta, let cook on low to medium heat until pancetta starts to brown, add chopped tomatoes, oregano, dried basil, garlic and hot pepper flakes stir to combine, let cook covered for approximately 10 minutes, add chopped fresh basil and continue to cook uncovered until thickened. Gently toss with 3 cups cooked pasta and half a ladle of pasta water, cook on medium heat a minute or two, serve immediately. Top with freshly grated Parmesan cheese and freshly chopped basil if desired. Enjoy!