This pasta is perfect for a quick dinner at home, and it is just perfect for these long winter nights. It is comforting, rich, and warm. Another word that comes to mind is... simple!
The Zelli Pasta Bucatini all'Amatriciana
This pasta is perfect for a quick dinner at home, and it is just perfect for these long winter nights. It is comforting, rich, and warm. Another word that comes to mind is... simple! Pasta is about good ingredients. It just is. For this recipe, we use our Itilianavera DOP San Marzano tomatoes and La Salumina Gotino (guanciale). Finish with the best extra virgin olive you can buy, and guess what, we have just that at our store. We have some beautiful extra virgin olive oils that are perfect for finishing your pasta with.
Italianavera DOP San Marzano 1 Can
La Salumina Guaniciale (gotino) - Half or 90 grams
Bucatini - 3 nests
Parmigiano Reggiano - 50 grams
Salt - generous amount for pasta water. 1-2 teaspoons for seasoning sauce.
Half an onion
2 cloves garlic
Cantasole Olive Oil - Enough to drizzle over pasta
Bring a large pot of water to a boil. Season the water with a generous amount of salt. Make it salty!
Finely dice half an onion, and then dice 2 cloves of garlic. Leave on your cutting board.
Slice guanciale into small strips. Then, gently render the fat. This just means to slowly cook the guanciale so that it does not burn. You will see it slowly turn color. At this point, go ahead and remove the guanciale onto a plate with a paper towel to help absorb the oil. Drain some of the oil.
Add your onion to the oil. You may need to add a dash of olive oil. Season with salt, and gently cook over low-medium heat.
Once your onion has turned color (about 4-5 minutes) add your garlic. Stir around, and then add 1 can of the tomatoes. Crush the tomatoes with your spatula. Stir together to combine, and then let simmer on low heat while your water is coming to a boil.
Once your water is boiling, add your bucatini. Gently stir the bucatini in the water. Boil until al dente.
Add a couple tablespoons of pasta water to your sauce. Combine. Then, add your al dente bucatini to your sauce.
Marry your pasta with your sauce by stirring of flipping your pasta and sauce. Add your parmigiana reggiano while marrying your sauce.
Plate your pasta, and spoon leftover sauce over your pasta.
The most important part is drizzling good olive oil over your pasta once plated!