Spaghetti Amatriciana
By: Anonymous
Published: Saturday, February 13, 2010 - 6:51pm

Ingredients




3 tablespoons Olive oil
Inch slices of pancetta, diced into 1/4 inch cubes, (about 1/2 cup total)
1 medium Onion, diced in ¼ inch pieces
2 cups Vine ripened, whole, peeled plum tomatoes, fresh or canned
teaspoon Salt
Freshly ground black pepper to taste
Crushed red pepper flakes to taste
cup Fresh basil
1 pound Dry spaghetti
cup Pecorino Romano cheese plus
2 tablespoons Pecorino Romano cheese

Preparation

1 Bring 4 quarts of cold salted water to a boil. While the water is boiling, heat 3 tablespoons of olive oil in a pan and render the pancetta for 2 to 3 minutes, until it is golden and most of the fat has rendered out. Remove pancetta from the pan and set aside. In the rendered fat and oil that remains, saute the onion until lightly golden. Crush the plum tomatoes and add along with the pancetta, salt, pepper and red pepper flakes. When the water is boiling, add pasta. Cook the sauce and the pasta for about 8-10 minutes, until the pasta is al dente. Meanwhile,  2 Yield: 4 servings 


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