Sometimes I can’t believe how long it takes me get down to writing about some of my favorites.
Amitriciana is a really nice easy peasy pasta and that is wonderful as a weeknight special just because it doesn’t have loads of prep work nor does it have loads of ingredients. The recipe originated in Amatrice in but is quite popular today and easily found in restaurant menus all over Rome.
With one change – in Rome, Bucatini is used instead of Spaghetti.
AT the heart of the sauce is guanciale – cured pork cheeks. I find it terribly difficulty to find in the market so its cousin the pancetta is my quick, go to cured meat of choice. So the base of the sauce is the meat sautéed with onions and stewed for a bit with red pepper flakes.
Depending on the version of the sauce and the region of Italy cooking it, anchovies are added. I love mine with anchovies so it’s a YES for me and so are sliced black olives that comes from no region in Italy but for the fact I love them in the sauce. Hey! At least I’m honest!
Finally it is topped with loads of grated Pecorino – not Parmigiano Reggiano, just plain and simple Pecorino.
Here’s a factoid for a bit of a chuckle, this pasta seems quite similar to its vegetarian cousin – Pasta alla Puttanesca which basically translates to Pasta of the whores because turns out the ladies of the night would entice ‘clients’ with bowl of this steaming lovely (only in Italy peeps!)
But hang on! Shouldn’t the one with the pork be the Putanesca then and the vegetarian version be Amitriciana considering the implication of the trade and all? Confused much?!
Either way, make the pasta, tell the story among friends at the dinner table sans children of course & Enjoy!
Gather the ingredients,
1 lb Bucatini pasta, plenty of water to boil pasta & 1 tbs salt to cook pasta
1 qty 28 oz. can crushed tomatoes (3-3/4 to 4 cups), 4 oz chopped pancetta or guanciale, 1 medium yellow onion (to yield 1 cup packed, very finely chopped - minced), 1 qty 3.5 oz can California black olives, sliced, 1 can anchovies in oil, 1 tsp salt, 2-1/2 tsp red pepper flakes, 1/2 tsp ground black pepper, 2 tbs olive oil & 1/2 cup shredded Parmigiano Reggiano
Onions: Peel, discard skin and ends. Mince or very finely chop.
Olives: Drain the liquid and set aside.
Pasta: Bring the pasta water to a rolling boil with salt. Add the pasta and cook as per instructions on the packet. Sieve reserving 1/2 cup pasta water. While pasta is cooking, begin on the sauce.
In a large heavy bottom pan, heat the olive oil on medium-high heat until it is hot and you see ripples.
Add the pancetta, onions and 1 tsp salt. Saute on medium-high heat for about 10 minutes until the onions have softened but not browned.
Add the crushed tomatoes, can of anchovies including the oil, red pepper flakes. Stir and breakdown the anchovies with the back of the spoon.
Simmer the sauce with lid on the pan on medium-low heat for 15 minutes.
Add the reserved pasta water, black olives, stir and taste and adjust seasonings.
Add the pasta and with tongs, toss to thoroughly coat the pasta with sauce. Stir in grated Pecorino, remove to bowls and serve immediately.
Serve with additional Pecorino on the table if desired.
Recipe for
Bucatini all’Amatriciana
Serves 4
Shopping list
1 lb Bucatini pasta
plenty of water to boil pasta
1 tbs salt to cook pasta
1 qty 28 oz. can crushed tomatoes (3-3/4 to 4 cups)
4 oz chopped pancetta or guanciale
1 medium Yellow onion (to yield 1 cup packed, very finely chopped - minced)
1 qty 3.5 oz can California black olives, sliced
1 can anchovies in oil
1 tsp salt
2-1/2 tsp red pepper flakes
1/2 tsp ground black pepper
2 tbs olive oil
1/2 cup grated Pecorino
Preparation:
Onions: Peel, discard skin and ends. Mince or very finely chop.
Olives: Drain the liquid and set aside.
Pasta: Bring the pasta water to a rolling boil with salt. Add the pasta and cook as per instructions on the packet. Sieve reserving 1/2 cup pasta water. While pasta is cooking, begin on the sauce.
Method:
In a large heavy bottom pan, heat the olive oil on medium-high heat until it is hot and you see ripples.
Add the pancetta, onions and 1 tsp salt. Saute on medium-high heat for about 10 minutes until the onions have softened but not browned.
Add the crushed tomatoes, can of anchovies including the oil, red pepper flakes. Stir and breakdown the anchovies with the back of the spoon.
Simmer the sauce with lid on the pan on medium-low heat for 15 minutes.
Add the reserved pasta water, black olives, stir and taste and adjust seasonings.
Add the pasta and with tongs, toss to thoroughly coat the pasta with sauce. Stir in grated Pecorino remove to bowls and serve immediately.
Serve with additional grated Pecorino on the table if desired. Enjoy!
