Directions

• Preheat oven to broil with oven rack 6 inches from heat. Toss together tomatoes, bell pepper, 2 tablespoons oil, and 1/2 teaspoon kosher salt on an aluminum foil–lined small rimmed baking sheet until coated. Arrange tomatoes and bell pepper in an even layer. Broil in preheated oven, turning halfway through cooking time, until charred, about 12 minutes. Transfer tomatoes and bell pepper with juices to a medium heatproof bowl; cover with plastic wrap, and let stand until cool enough to handle, about 15 minutes. Remove and discard tomato and bell pepper skins. Chop bell pepper; set aside. Crush tomatoes using the back of a spoon, and reserve with juices in bowl. Set aside.
• Heat remaining 2 tablespoons oil in a medium Dutch oven over medium. Add pancetta, and cook, stirring often, until fat is rendered and pancetta is beginning to crisp, 6 to 8 minutes. Using a slotted spoon, transfer pancetta to a paper towel–lined plate to drain; reserve rendered fat in Dutch oven. Add onion to fat in Dutch oven; cook, stirring occasionally, until softened, 3 to 5 minutes. Add carrot, and cook, stirring occasionally, until carrot is softened and onion begins to brown, about 6 minutes, adding garlic during final 2 minutes of cooking time. Stir in reserved crushed tomatoes and juices, chopped bell pepper, broth, black pepper, and remaining 1 1/2 teaspoons kosher salt; bring to a boil over medium. Stir in beans and pasta; cook, stirring occasionally, until pasta is al dente, about 10 minutes. Remove from heat, and stir in basil and reserved pancetta. Garnish with additional oil and basil.