In a large skillet, heat 1 tablespoon of the olive oil with 1 clove of garlic and anchovy fillet (this step is optional if you don’t like the anchovies, I just personally love the taste combination of anchovies and pancetta).

Add the pancetta and cook over moderately low heat, for about 10 minutes, until most of the fat is reduced and the pancetta is golden color.

Remove the garlic and add the peeled yellow datterino tomatoes, salt, and pepper. Turn the heat down and let it simmer for just 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and put the pasta on the skillet with the pancetta mixture.

if you want your pancetta mixture sauce less thick you can add a bit of pasta water.