Summer amatriciana is a stunning first course: guanciale, cherry tomatoes, pecorino, and tears of Tuscan Taste onion, a marriage of unique flavors! I always remind you about the tears of Tuscan Taste onion and you often ask me what to do if you don’t have them. My first advice is to buy them and try this extraordinary product: it’s a unique balsamic with an incredible flavor. We are in love with it, and at home, it has become a “never again without.” Then, for goodness’ sake, you can use classic balsamic vinegar which is also excellent, but the onion tears give this dish an unparalleled boost. You can enjoy the summer amatriciana hot, but I think it is delicious warm or cold! Try it and let me know!
Not to be missed
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 20 cherry tomatoes
- 2 tablespoons extra virgin olive oil
- 4 g salt
- 4 g brown sugar
- 150 g rigatoni
- 60 g guanciale
- to taste pecorino
- 1 tablespoon Tuscan Taste onion tears
Tools
Find two cutting boards and two knives because I personally prefer to use different tools depending on the ingredients I need to slice.
- 2 Cutting Boards
- 1 Knife for cherry tomatoes
- 1 Knife kitchen knife
- 1 Pan
- 1 Pot for boiling pasta
- 1 Bowl serving bowl
Steps
Wash the cherry tomatoes, dry them, and cut them in half. Arrange them on a baking sheet lined with parchment paper with the cut side up. Season with salt, add the brown sugar trying to sprinkle it over each tomato, and drizzle with oil. Bake in a preheated oven at 392 °F for 20/25 minutes or until the tomatoes are softened and a bit wilted. Cut the guanciale into strips and let it brown in a pan or a shallow casserole until it becomes transparent and a bit crispy. Cook the pasta in plenty of salted water, drain it, and toss it with the crispy guanciale, including the fat it released, the tomatoes, sprinkle with plenty of grated pecorino, and finish with a tablespoon or two of Tuscan Taste onion tears. Serve the pasta warm or cold.
