Serves: 6
Total Calories: 141

1/4 cup olive oil
1 clove garlic, minced
2 ounces pancetta, chopped
2 (14-ounce) cans whole peeled tomatoes, with their juices, coarsely chopped
1/4 teaspoon red pepper flake
salt to taste
12 fresh basil leaves, torn into 1/2-inch pieces
2 tablespoons freshly grated pecorino Romano cheese, plus more for serving
1 tablespoon additional olive oil for serving
1 pound penne rigate cooked according to the instructions on the package

Set Sun Oven out to preheat.

Combine the olive oil, garlic, and pancetta in a medium pot. Place the pot, uncovered, in the Sun Oven and cook until the pancetta begins to brown, 10 to 2o minutes. Stir in the tomatoes with their juices, the red pepper flakes, and salt. Cover the pot with a dark tea towel and the lid set ajar. Continue cooking in the Sun Oven until the tomatoes have reduced and separated from the oil, 40 minutes to 1 hour.
Toss the cooked pasta with the sauce in the pot. Stir in the Romano cheese and additional olive oil. Pass additional cheese when serving.

Nutritional Facts:

Serves: 6
Total Calories: 141
Calories from Fat: 105

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