It is difficult to establish exactly how old pasta all'amatriciana is, as its origins are not well documented. The city of Amatrice, where tradition says the dish originated, has been inhabited since ancient times. In the eighteenth century the Neapolitans began to cultivate the tomato, distributing it in all the territories of the Bourbon kingdom, including Amatrice, where the Neapolitan tomato sauce was immediately appreciated and added to the Gricia , thus creating what we now call Amatriciana pasta .
The dish is based on bacon, tomatoes and pecorino cheese. It is typically served with spaghetti or bucatini.
Here is the simple recipe to try:
Ingredients:
1 tablespoon of extra virgin olive oil
100 g (1/4 of a pound) of Amatrice guanciale, diced
1/2 onion, diced
1/2 red pepper
1/2 teaspoon red pepper flakes
1 can of 400 gr of crushed tomatoes (14.5 oz)
1/2 teaspoon salt
1/4 teaspoon black pepper
200 gr (1/2 lb) of pasta (such as spaghetti or bucatini)
1/4 cup grated pecorino romano
Instructions:
In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes.
Add the onion, red pepper, 1/2 cup dry white wine and cook until the vegetables are softened, about 5 minutes.
Add the crushed tomatoes, salt, and black pepper to the saucepan and stir to combine. Bring the sauce to a boil and cook until slightly thickened, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions until it is al dente.
Drain the pasta and transfer it to the saucepan with the sauce. Stir to combine everything and cook until the pasta is well coated in the sauce, about 2 minutes.
Serve the pasta with the grated pecorino romano. Enjoy your meal!
180 calories/100 g
