Pasta all` Amatriciana
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".
Servings: 2 -4
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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