RECIPE: Pasta Amatriciana
This recipe encompasses garlicky, spicy, tomatoey, deliciousness. Toss it with your favorite short pasta and top it with fresh grated parmesan and basil for a rounded about delicious meal. La Dolce Vita!
1 tablespoon extra-virgin olive oil
4 ounces pancetta, diced – or thick sliced bacon can also be used
1 onion, thinly sliced
4 large cloves garlic, finely chopped
2 pounds ripe tomatoes, finely chopped (plum or Italian style tomatoes work best)
1 teaspoon finely minced hot red chili – or 1/2 tsp. dried red pepper flakes
1 pound penne or other short tubular pasta
1/4 cup finely chopped fresh basil
Dollop of butter (optional)
Freshly grated Italian Parmesan cheese
1 Tablespoon additional chopped basil for garnish
- Heat the oil in a large skillet, add the pancetta or bacon and saute over medium heat until the pancetta is beginning to turn golden.
- Add the onion and cook over low heat about 10 minutes, until it is very soft.
- While the onion is cooking, bring a large pot of salted water to a boil.
- When the onion is soft, stir in the garlic, tomatoes and chili, increase heat to medium and allow to cook, stirring from time to time, until the tomatoes are soft, about 10 minutes.
- While the tomatoes are cooking add the pasta to the boiling water, stir and cook for eight minutes or until al dente. Drain thoroughly.
- Adjust seasoning of the sauce to taste, then add penne and basil to skillet, stir and cook a minute or two longer so ingredients are totally incorporated. If you wish, add a dollop of butter to finish, stirring till melted and mixed in with the sauce and pasta.
- Serve with grated Parmesan and garnish with additional chopped basil.
This post has been a contribution by Kristin Frost Albrecht on behalf of The Food Basket, Hawai’i Island’s Food Bank.