Linguine Amatriciana

• 3/4 pound diced pancetta or slab bacon (see note)
• 2 large onions, sliced
• 2 large cloves garlic, minced
• 6 large ripe tomatoes, peeled, seeded and coarsely chopped or 3 cups well-drained canned tomatoes, chopped
• 1 tablespoon minced fresh basil
• 1 pound linguine
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon minced fresh parsley

1. Place a large kettle of water over high heat for the pasta.
2. Saute the pancetta or bacon in a large skillet until golden.
3. Remove and drain on absorbent paper.
4. Pour off all but two tablespoons of the fat.
5. Add onions and garlic to the fat and saute until tender but not brown.
6. Add the tomatoes, cook over medium-high heat for 15 minutes, then return the bacon to the skillet.
7. Stir in the basil.
8. Continue to heat the sauce very gently.
9. When the water is boiling (and just before serving), add the linguine to the kettle, stir to separate the strands and boil about seven minutes, until al dente.
10. Drain the pasta.
11. Season sauce to taste with salt and pepper.
12. Stir the olive oil into the sauce, pour the sauce over the pasta, dust with parsley and serve.

pancetta, onions, garlic, tomatoes, fresh basil, linguine, salt, olive oil, parsley

Taken from cooking.nytimes.com/recipes/9831 (may not work)