Cherry Tomato Spaghetti all'Amatriciana
1 pound regular or thick spaghetti
3 tablespoons extra-virgin olive oil (EVOO)
1/4 pound chunk pancetta, cut into small pieces
1 red onion, chopped
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1/2 cup white wine or chicken broth
2 pints small cherry tomatoes
2/3 cup chopped flat-leaf parsley (a couple generous handfuls)
1 cup basil leaves, torn or chopped
2/3 cup grated parmigiano-reggiano cheese (a couple of generous handfuls)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium to medium-high heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.
Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.
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