Tomatoes; preferably plum tomatoes; peeled, seeded and chopped; -or-
1
cn
(16-oz) Italian Plum tomatoes with their juice; chopped
Salt and freshly ground black pepper to taste
1
lb
Bucatini or other short thick pasta
6
qt
Water
Freshly grated cheese; preferably Pecorino Romano
INSTRUCTIONS
Date: Tue, 4 Jun 1996 17:08:25 -0400 (EDT)
From: Ray Orosz <a004075t@bcfreenet.seflin.lib.fl.us>
For now, here you have three recipes shamelessly swiped from the web.
ll'amatriciana, with little pieces of cured pork in the sauce, comes from
the Abruzzese town of Amatrice. So do many of the hosts of the old Roman
trattorias, osterias, and tavole calde, which has made it a popular pasta
in Rome. Bucatini are fat, hollow spaghetti.
You don't have to make this with bucatini--other suitable pasta shapes
include rigatoni, penne, and ziti.
In a saucepan over medium heat, gently saute the garlic, onion, and
pancetta in the oil, stirring occasionally, until the meat renders a little
fat and the vegetables just begin to brown--about 5 to 10 minutes. Add the
tomatoes and stir to mix. Cook the tomatoes for about 5 minutes, and when
they start to give off their juice, lower the heat and simmer, stirring
occasionally, until the sauce is dense, about 20 minutes. Add salt and
pepper.
Meanwhile, cook the pasta in lightly salted water. Drain it, turn it into a
warmed serving bowl, and pour the sauce over it. Serve immediately, passing
the grated cheese. Makes 6 servings.
Nutritional Data, per portion
Calories 444 Carbohydrate 64g Saturated Fat 3g
Protein 13g Sodium 391mg Monounsaturated
Fat 15g Cholesterol 11mg Fat 8g
From: THE MEDITERRANEAN DIET COOKBOOK by Nancy Harmon Jenkins
CHILE-HEADS DIGEST V3 #005
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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