350 g pasta – any you like
1 tbsp extra-virgin olive oil, plus extra to drizzle before serving
150 g streaky bacon or pancetta, cut into small pieces – more if you like
2 tbsp extra-virgin olive oil
2 cloves garlic, peeled and cut into very thin slices
2 tins whole plum tomatoes
1 bay leaf
1 tsp dried Italian herbs
Sea salt and freshly ground black pepper
Pinch of sugar
Make the sauce first. Heat the oil in a heavy based frying pan over a medium heat. Add the garlic and sweat gently for a couple of minutes without letting it colour. Crush the tomatoes, then tip into the pan. Add the bay leaf and dried herbs, and bring to a simmer, and cook for 20-30 minutes, stirring often and crushing down the tomatoes with a fork until you have a thick, pulpy sauce. Season with salt, pepper and a pinch of sugar. Leave it slightly chunky sauce.
Cook your pasta until al dente in plenty of boiling salted water. While the pasta is cooking heat the oil in a frying pan, add the bacon or pancetta and fry until crispy. Add to the tomato sauce and let it simmer with the bacon for about 5 minutes, stirring often, allow it to reduce and thicken a little further. Add black pepper to taste.
Drain the pasta and toss immediately with the sauce. Serve straight away, drizzled with extra-virgin oil on top.