GARDEN TOMATO SUMMER PASTA

Wash the garden fresh tomatoes and cut them into uniform 1-inch pieces. Set aside.

In a large fry pan, heat about 5 tablespoons of Pastene extra virgin olive oil over medium heat. Add the pancetta and red chili flakes to taste. Render the pancetta until golden brown and crispy.

Add the sliced garlic to the pancetta and sauté until lightly browned and fragrant, being careful not to burn it.

Add the chopped tomatoes to the pan. Season to taste with sea salt and cracked black pepper. Reduce the heat and let the sauce simmer gently for about 35 minutes, stirring occasionally.

While the sauce is simmering, bring a large pot of salted water to a rapid boil. Add the Pastene nidi cut pasta and cook until al dente.

Just before adding the pasta, fold the fresh basil into the tomato sauce. Drain the pasta and add it directly into the pan with the sauce.

Fold in the grated Pecorino Romano cheese, tossing gently until the pasta is fully coated in the sauce.

Plate immediately and serve warm. This simple, colorful dish bursts with summer flavor and freshness!