Pomì Organic Strained Tomatoes 1 box
This dish is a staple of Roman cooking, but like many other fantastic recipes of my peninsula, this one made its way onto every Italian’s kitchen and is now well represented almost everywhere you go.
Although this is an easy recipe, the quality of the ingredients used can truly make an enormous difference, especially when it comes to the right cured meat and the right tomatoes; you want to achieve a balance between the saltiness of the guanciale, the sweetness of the tomatoes and the hotness of the pepper…it is a bit of an exercise, but it won’t take too much practice.
Always remember to cook your pasta about one minute less than indicated in the box to make sure it comes out truly “al dente”.
Dice the Guanciale or slice it in thin strips.
In a non-stick pan large enough to finish your pasta when it’s ready, sauté the meat in 2 tablespoons of hot olive oil until golden.
Add the garlic chopped roughly and the crushed red pepper, sauté for a couple of minutes then add the tomatoes. Season with salt and pepper, add the basil ripping it in pieces with your hands, lower the flame and stir well.
The sauce will have to cook uncovered for about 15 minutes to reduce at its best texture.
Bring a pot of salted water to a boil, cook the pasta for about 1 minute less than indicated on the box, drain and add to the Amatriciana sauce. Finish on a high flame stirring and jumping the pasta to make sure that the sauce is evenly distributed.
Serve garnished with a touch of finely chopped parsley, a generous sprinkle of Parmigiano or Pecorino and a drizzle of the best Extra Virgin Olive Oil.
Prep Time: 10 min - Cook Time: 20-25 min