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Bucatini all' amatriciana
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Tobie Puttock's family favorite cheeky spaghetti recipe is a must-try!
Ingredients:
  • 500g ripe truss tomatoes
  • 350g dried bucatini or spaghetti
  • 150g pancetta, cut into batons
  • 1 small red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 long fresh red chilli, thinly sliced
  • 45.50 gm extra virgin olive oil
  • 60ml (1/4 cup) white wine (such as chardonnay)
  • 187.50 ml fresh continental parsley leaves, chopped
  • Finely grated pecorino or parmesan, to serve
Instructions:
  • Carefully score a shallow cross on the base of each tomato. Boil the tomatoes in salted water for 30 seconds until the skin begins to loosen. Quickly transfer them to a bowl of ice water. Peel, quarter, seed, and coarsely chop the tomatoes.
  • Boil pasta in salted water until perfectly al dente. Save 60ml (1/4 cup) of the cooking liquid before draining.
  • Heat a large, heavy-based frying pan over medium heat until hot. Cook the pancetta, stirring occasionally, for 4-5 minutes until golden and crisp. Transfer to a paper towel-lined plate using a slotted spoon.
  • In a pan over medium-low heat, combine onion, garlic, chilli, and 2 teaspoons of oil. Sauté for 4-5 minutes until soft. Increase heat to medium-high. Add tomato and cook for 2 minutes until most of the liquid evaporates. Pour in the wine and simmer for 2 minutes until slightly reduced. Finally, mix in the pancetta and heat through for 2 minutes.
  • Toss cooked pasta and reserved cooking liquid in the pan until well coated. Remove from heat, then mix in parsley, remaining oil, and season to taste. Serve with pecorino or parmesan cheese.

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