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1
Add the pancetta to a heavy large skillet over medium heat. Add olive oil and saute until golden brown, about 8 minutes.
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2
Add the onions and continue to cook for another 20-minutes, or until the onions are deeply caramelized.
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3
.
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4
Add the garlic and red pepper flakes. Saute until fragrant, about 30 seconds.
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5
In the meantime, drain the tomatoes in a strainer over a bowl, reserving the liquid.
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6
When the onions is caramelized, add the drained tomatoes,the tomato paste, capers and the basil and chives.
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7
Increase the heat to medium, and cook until the tomatoes begin to leave brown bits on the bottom of the pan.
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8
Then add the reserved tomato juice and water and use it to deglaze the pan. Cook for another 20 minutes to let the flavors meld.
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9
Taste to see if it needs extra seasoning.
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10
Meanwhile, boil the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
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11
Drain, reserving 1 cup of the cooking liquid.
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12
Toss the pasta with the sauce in the skillet, adding some of the reserved cooking liquid until the pasta is moist but being careful not to dilute the sauce.
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13
Toss with the cheese. Season with pepper and salt, to taste.
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14
Tip:Cut the pancetta to really small pieces, the sauce turns out to be better if they are smaller.
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15
Use fresh or frozen Basil.
