giovedì 4 dicembre 2008

Al dente ...

Bucatini Amatriciana
Serving: 4
  • 100 g pancetta, diced
  • Extravergin olive oil, for brushing
  • 1 onion, thinly sliced
  • 1 fresh chilli, seeded and chopped
  • 500 g tomatoes, peeled, seeded and diced
  • 350 g bucatini pasta
  • 40 g pecorino cheese, freshly grated
  • salt
Brush a flameproof casserole with oil, add the pancetta and cook over a low heat until the fat runs. Add the onion and cook, stirring occasionally, for 5-6 minutes until lightly browned. Add the tomatoes and chilli, season with salt, cover and cook for about 30 minutes. Cook the bucatini in a large pan of salted,boiling water until al dente, then drain and toss with the sauce in a warm serving dish adding the pecorino cheese.

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