Simple Pasta (tomatoes and breadcrumbs)

So we've been doing a lot of pasta with toasted breadcrumbs, which I'll do a post on sometime in the near future, but first I wanted to share a variation on that + pasta al pomodoro we made recently.  We've been getting the first good tomatoes of the year in from Sicily in the last few weeks, so I wanted to highlight their flavors while contrasting the textures between the tomatoes and the toasted breadcrumbs.

I started out by mixing the diced tomatoes with chopped chives, marjoram, oregano and thyme, then setting them to macerate in olive oil and a small amount of red wine vinegar while the pasta cooked.  We usually do breadcrumb pasta spun towards a fairly international place, but for this I went very Italian:  minced pancetta and garlic with salt and pepper which was lightly browned in olive oil before the crumbs were added and toasted.   When the fettuccine (an egg based version using a mix of 00 and semiola flour) was finished cooking it all got tossed together and served (without parmigian, which the breadcrumbs made unnecessary).