Pasta with Pancetta and Lentils
Ingredients
- Kosher salt
- 12 ounces bucatini or spaghetti
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 cup finely chopped pancetta (about 2 ounces)
- 1/2 cup finely chopped onion
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 14-ounce can lentils, drained
- 1 28-ounce can whole plum tomatoes, crushed by hand
- 8 basil leaves, roughly chopped, plus more for topping
- 1/2 cup grated parmesan
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