Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender; set aside.
Heat the olive oil over medium-high heat in a large skillet. When hot, add the guanciale and saute 5 to 7 minutes, until golden brown.
Add the garlic and red pepper flakes and saute 1 minute. Add the pureed tomatoes, basil, and salt and pepper to taste. Reduce the heat to medium low and stir well. Cook, uncovered, 15 minutes, or until the sauce darkens and thickens. Toss with just-cooked pasta and serve with a sprinkling of parsley and cheese and a drizzle of olive oil.
Photograph by Con Poulos
Recipe from Extra Virgin. Copyright (c) 2014 by Debi Mazar and Gabriele Corcos. By arrangement with Clarkson Potter/Publishers for Food Network Magazine.