Simple, comforting and really tasty, pasta is a dish that many of us enjoy. Discover the All’Amatriciana version for a generously delicious recipe.
Who said spaghetti sublimated by tomatoes could not be consumed that in summer ? In Italy, it is all year round that we take advantage of it! Indeed, without necessarily going through fresh tomatoes which are not No season currentlyyou can completely please yourself with tomato pasta recipes, of course, canned.
On this occasion, we invite you to discover the recipe for Spaghetti alla Amatriciana. A preparation of southern Italy, and more specifically Abruzzesand who wants to be even better prepared with tomatoes in boxes. And, believe me, it is an Italian from a small town south of Pescara who tells you!
The ingredients you need to make this recipe
To prepare the spaghetti all’amatriciana for three peopleyou need the following ingredients:
- 1 can of peeled tomatoes (at least four tomatoes)
- 300 g de spaghetti fins
- 250 g pancetta or smoked pork chest
- 4 tablespoons of olive oil, preferably
- 1 white onion
- 1 bird pepper or 1 teaspoon of cayenne pepper
- 1 bay leaf
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The steps to prepare the real spaghetti all’amatriciana, as in Italy!
The realization of this recipe is very simple. She will only take you one Thirty minutes. Allow about 20 minutes of preparation for 10 minutes of cooking. Here’s how to do.
To start, drain the tomatoes in boxes and remove their skin if necessary. Remove all the seeds then crush them tomatoes so as to make a kind of puree. Peel the onion and cut it finely. Then take a skillet or a frying pan.
Pour a little olive oil inside and heat it over medium heat. Then add the onions then the pancetta or the smoked pork breast cut into pieces. Cook for a few moments, then add the tomatoes, the chili and bay. Simmer Time to cook your spaghetti in salt water. Be sure to respect the cooking time so as to get pasta al dente.
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Once the spaghetti are cooked, add them drained in the pan and mix properly. Cut the heat and serve immediately. For a beautiful finish, and even more gluttony, add a little grated pecorino On pasta and a few basil leavesfresh or dehydrated. Enjoy your food !
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Cuisine editor
Coming from a training in digital editions, I love to share with Marmiton readers of cooking tips, sometimes unusual, but also ways to use everything in your ingredients for …
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