1 pound perciatelli (a type of pasta, spaghetti with a pin-size hole in it. We used DeCecco.)
1/4 pound pancetta (Italian bacon)
3 tablespoons extra-virgin olive oil
1 3/4 pound fresh tomatoes (4 to 5 medium tomatoes)
1 cup Locatelli Romano cheese (an imported Italian cheese)
1/4 of an onion, chopped
Salt and pepper
Saute the diced pancetta and chopped onion in the olive oil in a skillet until brown. Cut the peeled tomatoes into small pieces and add salt and pepper to taste. Add to the pan and cook for 20 minutes.
Meanwhile, cook the perciatelli in boiling salted water, according to package directions.
Drain and place in serving dish. Add the sauce, sprinkle with grated Locatelli cheese and serve. Makes 6-8 servings.
-- Leonard Labriola
Thursday, August 03, 2000
