In the summer I love to make tomato sauces with fresh rather than tinned. This sauce has a nice sweet and salty side to it with the natural sweetness of the tomatoes and the salty pancetta. It is simple dishes like this that always taste the best, the key is ensuring you use local tomatoes in season, even better if you have tomatoes in your garden.

Fettucine

200g '00' semolina or pasta flour

2 eggs

1 egg yolk

Place all ingredients into a food processor and whizz until it forms a ball

Cover in cling film and place in the fridge for half an hour to rest

After it has rested, roll out flat to about thickness 4 if you have a hand pasta roller or 5 if you are using the kitchen aid setting
Then use the fettuccine setting on your pasta roller to cut it into the right shape
You can hang it on a pasta dryer (or back of a kitchen chair or stair bannister) until your sauce is ready

Sauce

500g roma, pomodoro or vine tomatoes roughly chopped

2 cloves garlic

1 red onion finely chopped

10g dried oregano

100g pancetta or smoked streaky bacon

20g tomato puree

20ml extra virgin olive oil for frying

2-5g sugar to taste

Salt and pepper to taste

50g freshly grated parmesan to garnish

In a pan fry off the garlic and onions for 10 minutes on a low heat until soft and glossy

Add the pancetta and cook for another 10 minutes

Add the tomatoes and tomato puree and stir to combine

Cook for 15 minutes on a medium heat

Add the oregano and sugar and stir through, cook for a further 5 minutes

To finish season with the salt and pepper

To finish the dish

Cook the fettuccine for 2-3 minutes in boiling salted water in a large pan

Once the pasta is cooked, add 20ml of the pasta water to the sauce and stir through

Add the pasta from the pan it was cooked in to the sauce and stir gently to ensure it is completely covered

Sprinkle with the parmesan