Pasta amatriciana
3 servings
30 minutes
Pasta amatriciana is a vibrant representative of Italian cuisine from the Lazio region, specifically the town of Amatrice. Its simplicity and rich flavor have made it popular throughout Europe. The smoked bacon adds richness, while juicy tomatoes provide a slight acidity that harmonizes with the aroma of black pepper and basil. Spaghetti cooked al dente holds the rich tomato sauce well, creating a perfect combination of textures. This dish requires no complex ingredients but offers true gastronomic pleasure. It is ideal for a cozy family dinner or friendly gatherings, and its traditional Italian taste captivates from the first bite. Amatriciana is often served with grated cheese that adds spiciness and depth to the flavor.
1
Cut the brisket into small cubes. Peel the tomatoes. Dice the tomatoes into small cubes, about the same size as the brisket. Heat a little olive oil in a pan and fry the brisket for 3-4 minutes over medium heat. Then add finely chopped onion to the brisket and sauté together for a couple more minutes.
- Smoked brisket: 300 g
- Tomatoes: 1000 g
- Olive oil: 2 tablespoons
- Onion: 1 head
2
Boil the spaghetti al dente, meaning take it out a bit before it's fully cooked and drain it.
- Spaghetti: 400 g
3
When the onion and bacon are well fried, we add finely chopped tomatoes. We salt, pepper, and simmer for about 5 minutes. I prefer to add regular black pepper and a pinch of dried basil, but these are my personal preferences; you can add your favorite spices.
- Tomatoes: 1000 g
- Salt: to taste
- Ground black pepper: to taste
4
Add spaghetti to the pan, mix, heat on low for 1-2 minutes, and remove from heat. Serve hot. I sometimes sprinkle with grated cheese or fresh herbs.
- Spaghetti: 400 g