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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