This is a fast simple country recipe. Its one of the most famous in the Italian cuisine. It comes from Amatrice, a small village in the area of Rieti in the Lazio region.
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INGREDIENTS |
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Bucatini Barilla |
350 |
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g |
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Fresh tomato |
600 |
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g |
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Thin bacon |
100 |
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g |
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Small onion |
50 |
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g |
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Pecorino (Ewe's milk cheese) |
30 |
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g |
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Extra virgin olive oil |
6 |
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tablespoons |
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Red hot pepper |
1 |
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tip |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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In a pan fry the chopped onion, bacon cut into thin strips, and then the hot pepper. Aside dip the tomatoes in boiling water, then peel them removing seeds and then cut them into small chunks. |
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When the onion and bacon are brown, add tomatoes. Then season with the salt and pepper. Stir. Add a couple of tablespoons of water if the sauce is too thick. |
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| 3. |
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Cook Bucatini Barilla in plenty of salted water. Drain al dente. Mix together with sauce. Sprinkle with grated Romano cheese before serving. |
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CHEF'S NOTE |
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If you'd like a leaner recipe you can brown the onion with a touch of oil in a non-sticking frying pan. Add bacon (this will produce the necessary oil ). Then add tomatoes.
To get the same result in less time you can use Amatriciana Barilla poured directly onto the pasta immediately after draining or heated over a low flame or heated in the microwave. |
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For this flavorful, spicy aromatic dish we suggest a medium bodied soft, flowery, fruity wine like
A Sangiovese di Romagna or a Bardolino dei Veneto. |
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