1 lb of bucatini (thick spaghetti-like pasta with a hole running through the center)
4 ounces of finely chopped Spanish onions
4 cloves of smashed garlic
4 ounces of pancetta
4 ounces of chopped American bacon
16 ounces of Tantillo whole peeled tomatoes
6 ounces of dry white wine
6 ounces of Tantillo California Extra Virgin Olive Oil
Salt, pepper to taste
Few leaves of fresh basil and Parmesan Cheeses De Gennaro, Salvatore
1
In a medium sized pan heat up Tantillo California Extra Virgin Olive Oil, add chopped onion and cook for few minutes then garlic until golden.
2
Add pancetta and bacon and cook for a couple more minutes until golden.
3
Pour in dry white wine and let evaporate. Then add Tantillo whole peeled tomatoes coarsely chopped and season generously with salt, pepper and lightly torn basil leaves.
4
Toss in pasta that was cooked according to directions on box, raise heat add Parmesan cheese toss and serve.
Ingredients
1 lb of bucatini (thick spaghetti-like pasta with a hole running through the center)
4 ounces of finely chopped Spanish onions
4 cloves of smashed garlic
4 ounces of pancetta
4 ounces of chopped American bacon
16 ounces of Tantillo whole peeled tomatoes
6 ounces of dry white wine
6 ounces of Tantillo California Extra Virgin Olive Oil
Salt, pepper to taste
Few leaves of fresh basil and Parmesan Cheeses De Gennaro, Salvatore
