Tonight's Dinner: Rao's Pasta Filetto de Pomodoro

This was tonight's dinner - basically pasta with a red sauce. It is from the Rao's Cookbook. Since I can't get into the actual Rao's restaurant in NYC, this is the next best thing.

Plus their jarred sauces are like $7 a jar! So much cheaper to make it at home.

So easy and delicious.

Pasta Filetto de Pomodoro

1/4 cup olive oil, good quality
2 oz chopped pancetta
2 tbsp chopped onion
1-28 oz can San Marzano tomatoes, crushed by hand
salt, to taste
1 lb thin spaghetti*
6 fresh basil leaves, shredded
pinch dried oregano
black pepper, to taste
2 tbsp chopped parsley

Heat oil in a large saute pan over MED-HIGH heat. Add pancetta and onions and saute for 5 minutes or until pancetta is slightly crisp and onions begin to brown.

Stir in tomatoes and bring to a boil. Lower heat and simmer for 30 minutes or until flavors are well blended. Add salt.

When ready to serve, cook the pasta in rapidly boiling salted water until al dente.

About 2 minutes before serving, stir in fresh basil, oregano, and pepper into the sauce.

Drain pasta. Return drained pasta to pot. Place over MED-HIGH heat and stir in 1/2 cup sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over top and sprinkle with parsley. Serve, passing parmesan cheese on the side.

Risa's notes:

* original calls for fusilli