Ingredients
8 Ripe Tomatoes skins & seeds removed Or
1 35 Once can Italian plum tomatoes seeds removed
1 Medium onion sliced not diced
1 Clove of garlic minced fine
1/4 Cup basil minced fine
Extra virgin olive oil
1 Tbs of butter
Salt and Black pepper
A dash of red pepper flakes
1 Lb pasta
Pancetta (optional)
Preparation
Slice the tomatoes and reserve for later. Heat a wide skillet on medium high and add about 2 Tbs of olive oil and 1 tbs of butter. Add the onion and saute with salt and pepper + red pepper flakes until the onion begins to clarify. Then you add the garlic simmer about 1 to 2 minutes do not allow the garlic to burn. Then add the tomatoes. Flavor it with salt and pepper. Raise the flame a bit and stir occasionally. You are looking to reduce the juice from the tomatoes after it is boiling about 10 minutes add the basil. Stir and simmer 1 minute and pour over pasta. Sprinkle with a dusting of grated cheese and serve.
