To start the month of July I had a sleepover. Not the pillow fights and giggling all night kind. More the grownup version. A glass of wine, a nice meal and some lazing on the couch watching bad tv with a friend. It was glorious.
For me, the best thing was I actually got to cook. On a stove. Obviously, the sleepover was not at my
construction zone house. First on my list was pasta. I haven’t had it in ages, and as you know, I love noodles! So how to decide? Knowing it might be my last noodles in awhile (it is bathing suit season after all!) I decided to go to a great resource The Glorious Pasta of Italy by Domenica Marchetti. Sadly, that really didn’t make the decision making process any easier! Too many choices! One recipe however brought to mind one of the best dishes I had when in Rome, Bucatini all’Amatriciana.
Bucatini at Ristorante Matriciella on Via St. Leone
In the cookbook I discovered a recipe for Double Amatriciana. Decision made!
As usually happens in my cooking endeavours, the recipe didn’t quite go as planned. I didn’t bring enough tomato’s, but had some homemade oven roasted tomato paste to add, I accidentally added the chili flakes twice and I used more bacon than pancetta. Ah well.
Here’s my variation. It was great. For the record though, I’d buy the book and make the recipes exactly as written. After all – she’s a published recipe author for a reason!
- chunk of pancetta, diced (approx. 1/2″)
- bigger chunk of back bacon, diced
- 1/8c olive oil
- 2tbsp coconut oil
- 1/2 large red onion
- 3 cloves garlic, smashed
- 2 large tbsps dried chili flakes
- 1 large can organic whole tomato’s (and the juice!)
- 1/4c homemade oven roasted tomato paste (a can of tomato paste would work in a pinch)
- grated romano cheese for topping
- enough bucatini for 2
- red wine
Roughly dice the bacon and pancetta. Place in pan at low heat until almost cooked through. Add onion, garlic, chili flakes and olive oil. Cook until onion and garlic is melting. Be careful not to burn it. Add tomato and tomato paste. Let simmer until the majority of liquid has boiled away. Open bottle of red wine, pour a glass. Sit and enjoy. When sauce has started to thicken and is almost ready put on a large, well salted pot of water to boil. When boiling add noodles. When noodles al dente (5-8minutes), drain noodles reserving 1/4-1/2c of the water. Toss noodles with sauce, adding some reserved pasta water if necessary to allow sauce to coat the noodles.
Serve in large pasta bowls. Grate some cheese on top, pour another glass of wine and enjoy.