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Bucatini all'Amatriciana

Cook Time:50 Minutes



    Ingredients: 1 clove garlic, minced 1 medium onion, finely chopped 1/4 lb. guanciale, if available, or use pancetta or slab bacon, finely diced 3 Tablespoons extra virgin olive oil 1 1/2 lbs fresh tomatoes, peeled, seeded or chopped or 1 16 oz. can Italian plum tomatoes with their juice, chopped Sea salt and freshly ground pepper 1 lb. bucatini pasta 5 qts water freshly grated pecorino romano cheese In a saucepan over medium heat, gently saute the garlic, onion and guancial in the oil until the meat renders a little fat and the vegetables just begin to brown--about 15-20 minutes. Add the tomatoes and stir to mix. Cook for about 5 minutes. When they start to give off their juice, lower the heat and simmer, stirring occationally, until the sauce is dense, about 20 minutes. Add salt and pepper. Cook pasta in lightly salted water according to package directions. Drain and pour into warmed serving bowl. Pour sauce over cooked pasta. Serve immediately, passing grated cheese. Recipe from The New Mediterranean Diet Cookbook, photo from

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