Pasta with Pancetta Tomato Sauce

Blanch the tomatoes for a few seconds in boiling water, rinse, peel, remove the seeds and dice finely. Halve the chile lengthwise, remove the seeds, rinse and finely chop. Peel the onion and garlic and finely chop.

Cut the pancetta into very small pieces and lightly fry in olive oil in a large skillet. Add the onions and cook for 5 minutes over low heat. Add the garlic, chile and diced tomatoes, cover and simmer over low heat for about 12-15 minutes.