1Chop the tomatoes, pancetta, shallots, and scallions. Add the tomatoes and garlic to a large pan with the olive oil and saute on medium low for about 10-15 minutes until soft. Once the tomatoes are soft and broken apart add the basil, parsley, red pepper, sugar, salt and pepper to taste.
2In a seperate pan saute the shallots and pancetta in olive oil until the pancetta is browned. Add salt and pepper is needed and chicken broth.
3While the tomatoes and the pancetta simmer, cook the pasta according to directions.
4Drain the pasta and toss the pasta with the pancetta and onion mixture. Then top with the tomato sauce. Garnish with some scallions and parsley and possibly a drizzle of good olive oil.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Make Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese