Rigatoni Amatriciana

Ingredients

• 6 plum tomatoes
• 2 tablespoons extra-virgin olive oil, divided
• 4 ounces pancetta, diced
• 1 small red onion, diced
• 2 serrano peppers, seeded and minced
• 1 cup dry white wine
• 2 cups prepared marinara sauce
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 pound whole-wheat rigatoni pasta
• ¼ cup chopped fresh parsley
• 15 leaves fresh basil, torn
• 1 tablespoon Grated or shredded Parmesan cheese (optional)

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