Spaghetti Amatriciana is a symbol of the Italian culinary tradition. The original recipe, born in Amatrice, a small town on the border with Abruzzo Lazio, includes strictly spaghetti, no other pasta, even the municipal sign at the entrance of the city show “Amatrice, City of Spaghetti”. Over time the recipe was taken over by the Roman cuisine that has changed one of the basic ingredients, the spaghetti with the bucatini. In the past, the recipe was a poor meal of the shepherds and was white, only noodles, bacon and cheese, and nothing else.
This recipe is really good, a perfect example of something being greater than the sum of its parts. I have made this dish dozens of times and have experimented with it a bit until I got exactly the perfect taste. The beauty of this recipe is its simplicity and the delicate balance of flavors. Delicioso!
Pasta all` Amatriciana
Ingredients
- 2 14- ounce cans 800 g whole peeled tomatoes
- 2 tablespoons extra virgin oil + more for serving
- 1/2 cup pancetta or bacon diced
- 3 cloves garlic chopped
- 1 teaspoon red pepper flakes
- 8 fresh basil leaves torn
- salt and freshly ground pepper to taste
- 1 pound 500 g spaghetti, bucatini or tagliatelle, cooked until al dente
- grated parmesan or aged pecorino cheese for serving
Instructions
- In a blender puree the tomatoes to a smooth, creamy consistency, set aside.
- In a large skillet over medium-high heat heat the olive oil. When hot, add diced pancetta/bacon and saute 5-7 minutes, until golden brown.
- Add garlic and red pepper flakes and saute 1 minute. Add pureed tomatoes, basil, salt, and pepper to taste, stir well. Reduce the heat to medium-low, cook, uncovered 15 minutes or until sauce darkens and thickens. Serve with just-cooked pasta and sprinkle with cheese and drizzle of olive oil.
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