Named for the Italian region of Amatrice, where it originated, this simple sauce is a great example of classic Italian cooking: A few good-quality ingredients yield delicious results.
HANDS-ON TIME 30 minutes
TOTAL TIME 30 minutes
MAKES 4 to 6 servings
INGREDIENTS
4 tomatoes (about 900 g)
115 g thinly sliced guanciale (see tip, below)
2 cloves garlic, thinly sliced
¼ tsp hot pepper flakes
6 fresh basil leaves, torn
340 g spaghetti
⅓ cup grated Pecorino Romano cheese
DIRECTIONS
Using sharp knife, score X in bottom of each tomato. In large pot of boiling water, blanch tomatoes until skins begin to split, 20 to 30 seconds. Using slotted spoon, transfer to bowl of ice water; let cool for 1 minute. Drain tomatoes and peel off skins; seed and dice tomatoes. Set aside.
Cut guanciale into narrow strips. In large dry skillet, cook over medium heat until translucent and fat is rendered, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, for 1 minute.
Stir in tomatoes and three-quarters of the basil; simmer, stirring occasionally, for 10 minutes.
While tomato mixture is simmering, in large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserving 1 cup of the cooking liquid, drain pasta; return to pot.
Stir tomato mixture into pasta; toss, adding enough of the reserved cooking liquid to coat. Cook for 1 minute. Serve sprinkled with PecorinoRomano and remaining basil.
NUTRITIONAL INFORMATION, PER EACH OF 6 SERVINGS: about 316 cal, 14 g pro, 8 g total fat (3 g sat. fat), 48 g carb, 4 g fibre, 24 mg chol, 524 mg sodium, 348 mg potassium. % RDI: 3% calcium, 18% iron, 11% vit A, 25% vit C, 58% folate.
TIP FROM THE TEST KITCHEN
Guanciale is a salt-cured bacon made from pig’s jowl or cheek. Pancetta makes a good substitute; you can also use
regular bacon in a pinch.
