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Put a large sauté pan over a medium-high flame and heat the oil.
Add the pancetta to the pan and cook until crisp, about 5-7 minutes.
Add the garlic to the pan and cook until golden, about 1 minute.
Add the passata, salt and basil to the pan and lower the flame to a simmer. Cook while stirring occasion for 15-20 minutes.
Drop the pasta into generously salted boiling water and cook until Al Dente.
Drain and add the pasta to the sauce.
Toss over a high flame for 1-2 minutes.
Serve with a dollop of fresh ricotta.