Spaghetti amatriciana
This quick dish gets its flavour from pancetta, dried chilli flakes and chopped tomatoes.
Per serving:
527kcals, 23.4g fat (6.5g saturated), 55.6g carbs (8.2g sugars), 25.1g protein, 2.3g fibre, 0.849g sodium
|
Prep: Cook: |
5 minutes 30 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 320g spaghetti |
| 2 tbsp extra-virgin olive oil |
| 120g pancetta or unsmoked bacon, chopped |
| ½ tsp dried chilli flakes |
| ½ tsp freshly ground black pepper |
| ½ an onion, finely chopped |
| 2 garlic cloves, crushed |
| 2 x 400g tins of plum tomatoes with juices |
| Pinch of salt |
| Pinch of sugar |
| 30g Parmesan or Pecorino, finely grated |
directions
1 Bring a large pan of salted water to a boil and cook the spaghetti until just al dente according to package instructions.
2 Heat the oil in a large heavy pan over a medium heat. Add the pancetta and cook for 3-4 minutes until crisp and golden.
3 Add the chilli flakes and black pepper and stir for 10 seconds. Add the onion and garlic and cook for 5-6 minutes until softened, stirring often.
4 Add the tinned tomatoes and use the back of a wooden spoon to crush them against the side of the pan. Add the salt and sugar.
5 Turn the heat to low, and cook for 15-20 minutes, until thickened, stirring occasionally.
6 Drain the spaghetti, reserving around 250ml of its cooking water.
7 Add the pasta to the sauce and toss vigorously with tongs to coat. Add around half of the reserved pasta water and cook for one minute until the sauce coats the pasta.
8 Stir in the cheese and transfer pasta to warmed bowls to serve.
