While preparing the puttanesca, make pasta (or polenta) in a separate pot⁠

Cut about 2/3 of tomatoes in half. Leave the rest whole⁠

Heat a medium sized skillet over medium low heat⁠

Add diced pancetta and allow to cook slowly until crispy and fat is rendered⁠

Remove pancetta and set aside on a paper towel covered plate⁠

Add olive oil and turn heat up to medium high⁠

Add the garlic and onions to the pan and cook stirring occasionally until softened, about 4 - 5 mins⁠

Add cherry tomatoes to the pan and toss to combine with onions and garlic⁠

Cook until tomatoes are softened and beginning to give up their juices⁠

Add red wine, scrape bottom of pan to release any browned bits, and bring to a simmer⁠

Cook until liquids reduce by about half⁠

Add the pesto and stir to combine into tomato mixture⁠

Lower heat and add capers. Cook for about 1 min, stirring frequently⁠

Add olives and reserved pancetta and stir to combine. Cook for 1 more min until everything is heated through⁠

Remove from heat. Add salt and pepper to taste⁠

Serve over prepared pasta (or polenta) and top with Pecorino