Ziti Lardiati

Method

1. Cut the lardo into small pieces and mash it into a creamy paste using a mortar and pestle or by pressing with a knife.
2. Add a drizzle of extra virgin olive oil to a pan and add the lardo cream. Cook gently to melt it.
3. Add a clove of garlic and a pinch of chili pepper. Sauté until the garlic is golden, then remove the garlic.
4. Add peeled tomatoes, crushing them with a spoon. Season with salt. Let the sauce cook for about 10 minutes over moderate heat.
5. Meanwhile, bring a large pot of salted water to a boil and cook the ziti pasta until al dente.
6. A few minutes before the pasta is fully cooked, drain it directly into the sauce. Reserve some pasta cooking water.
7. Turn the heat to high and stir the pasta vigorously, adding pasta water a little at a time if needed, until the sauce coats the pasta and becomes creamy.
8. Add torn fresh basil leaves, then turn off the heat.
9. Add grated pecorino romano off the heat and mix well.
10. Serve immediately.