12oz Guanciale (if not available use Bacon)
½ Cup Olive Oil
2 Cups Red Cherry Tomato (cut in half)
2 Cups Yellow Pear Tomatoes (cut in half)
2 Cups Roasted Roma Tomatoes (roughly chopped)
4T Garlic (shaved)
2t Red Chili Flakes
1lb Bucatini Pasta (thick spaghetti)
Salt and Pepper (to taste)
1. Heat a large skillet over medium – high heat. Add Olive oil and allow to heat. Add chili flake and cook to develop flavor (1 – 2 minutes) Add guanciale and allow to render (2- 3 minutes)
2. Add garlic and cook until slightly golden. Add roasted tomatoes and heat through.
3. Add fresh tomatoes, toss to combine and season with salt and pepper While sauce is cooking, boil pasta in large pot of salted water until done. Drain pasta and add to tomato mixture. Toss to combine and adjust seasoning. Serve in four warmed pasta bowls of family style on a platter. Garnish with fresh grated parmesan cheese as desired.