Spaghetti all’amatriciana

I’m a bit on a pasta-spree, so here is another delicious and simple pasta recipe.

Spaghetti All'Amatriciana

Spaghetti all’amatriciana (serves 2)
From nrc.next koken

2 tbsp olive oil
75 g pancetta, diced
2 cloves of garlic, sliced
1/2 – 1 tsp dried chilli flakes
1 can peeled tomatoes
200 g spaghetti
some flat-leaf parsley, chopped
Parmesan cheese

Heat the olive oil in a heavy pan on medium-high heat. Add the pancetta and fry until it releases its fat and turns golden. Add the garlic and chilli flakes, fry all stirring for another minute. Turn up the heat, add the tomatoes and mash them with a fork. Leave to bubble for a bit, then turn down the heat. Leave to bubble gently while cooking the pasta.
Cook the pasta according to the instructions on the packet, or by your own preferred method.
Add the pasta to the sauce and mix well. Add the parsley and cook for another 20 seconds. Check for seasoning. Serve with the parmesan and a grater on the table.

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