Filetto di Pomadora  (Plum Tomato Sauce)

INGREDIENTS
Pancetta
1 Small White Onion, Sliced
1 Bay Leaf
15 ounce can of Plum or San Marzano Tomatoes
3 Tablespoons of Olive Oil
Hot Red Pepper Flakes to Taste
Salt & Pepper

This is the simplest and elementary of all Italian sauces.  Its fast, its simple, and has the heart of Italian cooking, tomatoes from the backyard garden, garlic, olive oil.  You can serve this with almost any type of pasta, but thicker spaghetti works best.

First off, get a big stock pot and boil at least 5 quarts of water for your pasta.  Then, in a fry pan heat some olive oil (enough to coat the bottom of the pan).  Slice the onion into rings, then, cut them in half, break apart and add to the olive oil.  Next add the pancetta and bay leaf after the onions soften.  Add tomaotes after about 5 minutes after that, then the hot red pepper flakes to taste.  Next add the juice of tomatoes if they were canned, or some cold water if they were picked from the garden.  (about 10 ounces or so).  Simmer the sauce for 15 minutes.

While this is happening, add the pasta to the boiling water (and only if its a rolling boil).  After the pasta is almost cooked, drain well, add it it to the pan of sauce, stir, allow to cook for about 5 more minutes.  Serve with grated Pecorino Romano cheese.

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