Pasta alla Amatriciana is a simple first course of Lazio origin that is actually prepared with spaghetti or bucatini, but I sometimes love to modify the original recipes, so I used linguine.
Three ingredients for this sublime first course: tomato, guanciale, and plenty of pecorino romano.
Pasta alla Amatriciana is a quick and economical first course to prepare but with guaranteed success!
The perfect dish for the arrival of unexpected guests, with this first course you will have them licking their lips!
If you come home late from work and are panicking about what to prepare for lunch, the Pasta alla Amatriciana is just the thing for you. Set the table and put on your apron, in no time you will bring a good hearty first course that the whole family will enjoy.
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz linguine
- 1 lb ripe cherry tomatoes
- 1/2 cup tomato puree
- 5 oz guanciale
- 1 glass white wine
- 3 oz pecorino romano
- to taste salt
- to taste extra virgin olive oil
- to taste white pepper
- to taste chili pepper
Steps
Wash and cut the ripe cherry tomatoes, then proceed to the guanciale by removing the rind and cutting it into cubes.
Pour some extra virgin olive oil into a saucepan and add the guanciale, letting it brown.
Add the white wine and let it evaporate.
Incorporate the cherry tomatoes and tomato puree, season with a bit of salt, pepper, and chili pepper.
Let it cook over low heat for 10 minutes, allowing the tomatoes to break down.
Meanwhile, put the water on for the pasta.
When the pasta is cooked, pour it into the sauce, mix and season with pecorino romano before serving.
The Pasta alla Amatriciana is a recipe with ancient origins, a hearty and rustic first course… the simplicity of the ingredients makes this dish one of the most loved Italian dishes.
