Amatriciana sauce

Ingredients:

• 1 can (800 g) of canned whole peeled tomatoes
• 2 tbsp extra-virgin olive oil + extra for serving
• 110 g guanciale or pancetta, diced
• 3 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 6 fresh basil leaves, torn
• 450 g bucatini or spaghetti, cooked until al dente
• 1 tbsp finely chopped fresh parsley
• Grated Parmesan or aged Pecorino, to serve

Preparation:

1. Puree the tomatoes in a food processor or with an immersion blender; set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the guanciale and cook for 5-7 minutes, until golden brown.
3. Add the garlic and red pepper flakes and cook for 1 minute. Add the tomato puree, basil, and salt and black pepper to taste. Reduce the heat to medium and stir well. Cook, uncovered, for 15 minutes or until the sauce darkens and thickens. Toss with freshly cooked pasta and serve, sprinkled with parsley and cheese, and season with salt to taste.