Fill the large pot with water and bring to boil.
In the meantime, heat the pan and add one tablespoon extra virgin olive oil (or other oil if preferred).
On a medium to high heat add garlic, chili flakes and onion, stir and when it starts to brown add the splash of wine (or water).
Once the liquid evaporates add the pancetta, when it is cooked through add the cherry tomato sauce, add 1 large pinch of salt, lower the flame and let simmer.
At this point the water in the pot should be boiling, add the remaining sea salt to the water.
Cook the pasta in the boiling water for the suggested time on box. Stir occasionally so that it does not stick. The pasta should be still firm and ‘al dente’ when ready – try one!
Drain the pasta in a colander and then add the pasta directly to the pan with sauce and toss for a minute or so.
Serve with some torn fresh basil, a drizzle of extra virgin olive oil and grated parmiggiano reggiano cheese.
