Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, then drain, reserving ⅓ cup of the pasta cooking water.
2. Step
Add the pancetta and pineapple to a large skillet. Cook over medium heat until the pineapple begins to char, 2–3 minutes. Transfer to a bowl and set aside.
3. Step
Reduce the heat to low, add the onion and garlic to the skillet, and cook until golden, 2–3 minutes.
4. Step
Add the tomato paste and olive oil and stir until evenly incorporated, then add the crushed tomatoes. Stir the sauce for 2–3 minutes, until smooth and warmed through. Cover and simmer for 2–3 minutes more, then stir in the basil, oregano, and parsley and season with salt and pepper.
5. Step
Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some of the reserved pasta water.
6. Step
Divide the pasta between bowls and top with the pineapple-pancetta mixture and freshly grated Parmesan cheese. Serve immediately.
7. Step
Any leftovers will keep in an airtight container in the refrigerator for up to 5 days.
