| 1 box | BARILLA Rigatoni |
| 1 whole | onion, julienne |
| 1 cup | pancetta, julienne |
| 1 can (15 ounces) | diced tomatoes |
| ¼ cup | black olives, chopped |
| 3 tablespoons | extra virgin olive oil |
| ¼ teaspoon | chili flakes |
| ½ cup | Asiago cheese, grated |
BRING a large pot of salted water to a boil.
HEAT a large skillet and add the olive oil. Add onions and cook until onions begin to caramelize.
ADD chilli flakes and cook for 3 minutes. Add chopped olives and sauté for another minute.
ADD diced tomatoes and sauté for 3 minutes, or until half of the liquid has evaporated.
COOK Rigatoni according to package directions. Meanwhile in a separate cold pan fry the pancetta over medium-high heat, about 3 minutes, until crispy. Set aside.
DRAIN Rigatoni and mix with the sauce mixture.
ADD Asiago cheese and crispy pancetta before serving.