Italian Easter Spaghetti with Pancetta

In a pot or pan, sauté the garlic cloves in 2 tbsp olive oil over low heat. There's no need to peel them; just lightly press them with the flat side of a knife, as we only need their aroma.

Once lightly browned, add the sliced, diced pancetta. Sauté it briefly as well, but don't let it burn. Then add half of the quartered cherry tomatoes. Season with salt and a little pepper.

Cover and cook for about 5-8 minutes, until the tomatoes soften slightly and the "sugo," or pasta sauce, forms.