Pasta Amatriciana
A family-favourite pasta dish that’s perfect for hot days, making a simple and comforting meal without turning on the oven.
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Servings: 4 (but happily serves us with 2 adults and 4 children this particular night so adjust pasta quantities to your needs)
Calories: 570kcal
Cost: $15
Equipment
- large frying pan
- Large pot
- Colander
- Wooden spoon or spatula
- Knife and chopping board
- grater
Ingredients
- 50 ml olive oil
- 1 onion, finely diced
- 150 g of pancetta or bacon, cut into small strips
- ½ cup of dry white wine
- 5 medium roma tomatoes, peeled, seeded and chopped (or use 1 x 400g tin chopped tomatoes when out of season)
- 1 red chilli or use a sprinkling of dried chilli flakes
- a very small pinch of cayenne pepper
- 400 g pasta
- parmesan cheese or pecorino cheese, to serve
Instructions
- Heat the olive oil in a frying pan and sauté the onion over a gentle heat until soft.
- Add the pancetta or bacon and fry slowly for a few minutes. Moisten with wine and continue cooking until it evaporates a little.
- Add the tomatoes to the pan with the chilli. Season to taste with salt, pepper and cayenne and cook over a brisk heat for 15 minutes. Remove the chilli.
- Bring a large saucepan of salted water to the boil. Lower the pasta into the water, stir well and cook for 10–12 minutes or until al dente.
- Drain and toss the pasta with the tomato sauce.
- Sprinkle grated parmesan and pecorino on top.
Nutrition
Calories: 570kcal | Carbohydrates: 82g | Protein: 22g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 764mg | Potassium: 504mg | Fiber: 5g | Sugar: 7g | Vitamin A: 753IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 2mg