Maccheroni alla San Giovanniello

• Salt and black pepper to taste
• 1/3 cup extra-virgin olive oil
• 10 garlic cloves, peeled and lightly crushed
• 1/2 cup cubes or strips of guanciale, prosciutto, other salted ham, or slab bacon
• 6 fresh plum tomatoes or 1 1/2 cups canned (drained, liquid reserved)
• 1 pound cut pasta, such as ziti
• 1 cup roughly chopped fresh basil leaves
• 1 cup freshly grated pecorino Romano cheese, Parmesan cheese, or a combination

1. Bring a large pot of water to boil for the pasta and add salt.
2. Combine the oil, garlic, and ham in a 10-inch skillet and turn the heat to medium-low.
3. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
4. Chop the plum tomatoes (or crush the canned tomatoes) and add them, along with some salt and pepper, to the skillet; stir and simmer while you cook the pasta.
5. Drain the pasta when it is done, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes).
6. Toss the pasta with the sauce and most of the basil, along with the cheese.
7. Mince the remaining basil, garnish the pasta, and serve.

salt, extravirgin olive oil, garlic, ham, tomatoes, pasta, fresh basil, freshly grated pecorino romano cheese

Taken from www.epicurious.com/recipes/food/views/maccheroni-alla-san-giovanniello-385927 (may not work)