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Pasta Amatriciana

Updated: Feb 3


I am back in the states and YES its good to be home. Everyone wants to know my favorite meal in Italy, and hands down its Pasta Amatriciana. I have made it myself before my trip, but lets face it EVERYTHING TASTES BETTER IN ITALY!

This simple pantry meal is packed with flavor and best of all, it’s so quick to make!


You will need:

2 tbsp olive oil

1 garlic clove minced

3/4 cup Guanciale or pancetta, chopped into 1/4 inch cubes

1/2 sweet onion chopped

1 28 oz can whole tomatoes, crushed with your hands in a bowl, or you can use 4 fresh chopped tomatoes

1/2 tsp black pepper, plus more to taste

1/2 tsp red-pepper flakes

1/2 tsp sea salt

1 lb bucatini

3/4 cup grated Pecorino Romano, plus more for garnish


In a large skillet, heat olive oil over medium. Add garlic and guanciale and cook, stirring occasionally, until garlic is golden, about 5 minutes. To the skillet, add onions and cook until soft, another 5 minutes then add tomatoes, black pepper, red-pepper flakes, and season with salt. Cook, stirring occasionally and smashing tomatoes with the back of a wooden spoon, until tomatoes have broken down and sauce is thickened, about 15 minutes.


Meanwhile, in a large pot of salted water, cook pasta according to package directions until just shy of al dente. Reserve 1 cup of the pasta cooking water and drain.


Add pasta, tomato sauce and 1/2 cup of pasta cooking water back to the large pasta pot and stir vigorously over medium-high heat until pasta is evenly coated in the sauce, about 1 minute. (Add more pasta water if sauce is dry.) Remove from heat, stir in the cheese and season to taste with salt.


Serve with more grated cheese.




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