In a medium pan add the 2 tablespoons olive oil, pancetta and 1/4 cup water, cover and cook over medium heat till pancetta is cooked (not over cooked or crisp) and water has evaporated (approximately 10 minutes).
Uncover and add garlic, can of tomatoes, oregano, basil, salt, hot pepper flakes and 1 cup water. Stir to combine, place lid on pan but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 15-20 minutes, until thickened.
Add 3 cups cooked pasta, toss together gently till well combined. Serve immediately, top with freshly grated parmesan cheese if desired. Enjoy!