Spaghetti Amatriciana

Recipe from: 12 April 2012
spaghetti amatriciana

Ingredients 16
Servings
Time 00:20
  • 2
    Tbs
    garlic- chopped
  • 2
    onions- finely chopped
  • 8
    anchovies
  • 2
    Tbs
    capers
  • 1/2
    tsp
    smoked dried chilli (optional)
  • 1
    handful
    black and green olives- deseeded
  • 2
    packets of bacon chopped into bite sized pieces
  • 2
    sprigs of fresh rosemary
  • 2
    packets of sliced or chopped mushrooms
  • 2
    glasses dry white wine
  • 800
    g
    cherry or rosa tomatoes- halved
  • 2
    small tins or 1 large tin of plum tomatoes – placed in a bowl and squashed by hand
  • 1
    cup
    fresh basil
  • 1
    cup
    fresh cream
  • 200
    ml
    pecorino- finely grated
  • 2
    packets of spaghetti
 

Method

00:50
 
In a large frying pan heat enough olive oil to cover the base of the pan to a high heat.

Brown garlic and onion for 2 minutes. Add bacon, dried chilli flakes and rosemary and brown.

Add the mushrooms and brown them too so the pan is  laminated with layers of flavour – the browning of the onion, bacon and mushrooms needs to be lifted off the bottom of the pan and placed into the sauce.

Add the wine and cook until all of the alcohol has evaporated, then add the freshly cut and halved fresh tomatoes, cover with a lid and cook covered for about 5 minutes on a high heat. This will soften the tomatoes.

Now add the squashed or liquidised tinned plum tomato, season with salt and bring to a boil.

Reduce the heat and simmer for about 30 minutes or until the sauce has reduced and thickened.

To Assemble:
Bring a large pot of salted water to the boil and cook the spaghetti. Drain well and return to the pot – add the cream and stir into the spaghetti.

Add half of your Amatriciana Sauce and serve individual portions with a little extra sauce on top.

Reprinted with permission of Janice Tripepi. To visit Janice Tripepi’s blog, click here.


 

Read more on: boil  |  bacon  |  recipe  |  pasta
 

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