Kosher salt
1 pound rigatoni
2 tablespoons extra-virigin olive oil, plus more for brushing
4 cloves garlic, sliced
Pinch of red pepper flakes
1 28-ounce can plum tomatoes
1 15-ounce can plum tomatoes
4 large sprigs basil
3/4 pound pancetta, diced and browned
1 cup meatballs, cooked and quartered
1 cup sliced roasted red peppers
1 cup chopped black or green pitted olives
3 cups shredded mild provolone cheese
1 cup freshly grated ricotta salata