|8 Roma tomatoes
100ml olive oil
4 garlic cloves finely chopped
2 teaspoons dried chilli flakes
salt & pepper
1/4 cup white wine
1/4 cup red wine
1/2 cup chopped basil
1/4 cup chopped oregano
12 slices pancetta
parmesan to serve
fresh basil to serve
Bring a large pot of water to the boil. Prepare a 2nd pot of iced water. Cut a small 2cm cross into the base of the tomatoes and place in boiling water for 1 minute. Transfer the tomatoes to the iced water for 1 minute. The tomatoes will almost peel themselves! Remove any remaining skins and core out the stem. Cut tomatoes in half and scoop out seeds and inner membrane and roughly chop the remaining flesh.
Heat 50 ml of the oil on a very low heat and simmer the garlic until it is just starting to cook. The slower the better the flavour.
Add the chilli flakes, tomatoes and season with salt and pepper. Don't go too overboard on the salt as the pancetta will make for a salty contrast. Add the wines and turn up the heat to high. Bring to the boil then drop back to low to simmer for 15 minutes, stirring occasionally.
Turn oven on to 100 degrees. Heat the remaining oil on a medium high heat and cook pancetta in batches until crispy. Drain on paper towel and place on a wire rack in the oven to stay crispy.
Grab a potato masher and mash the tomato mixture to get a consistent
sauce. Add the basil and oregano and simmer for another 8-10 minutes to allow the flavours to infuse.
Cook pasta al dente and drain all water off. Rinse under cold water then toss through a little olive oil. Then toss through the sauce.
Dish the pasta evenly on four plates, add pancetta and sprinkle with parmesan and fresh basil. Bellissimo!