Did you know Romans eat pasta every day all day? Seems like the kind of people we want to hang out with since we equally love our pasta too. The Amatriciana is one of the four kinds of pasta dishes that are emblematic to Rome and we are going to show you how to make it and well serve it. In the video above, the bowl used is from our favourite Bangalore-based pottery studio, Button Curry, whose gorgeous bowls you can buy on LBB.
Here's the recipe based on Stanley Tucci's show Searching For Italy:
- Three tomatoes
- 250 grams of pork rashers/bacon
- Olive oil
- Cooked rigatoni
- 100 grams of Manchego/Parmesan is a good alternative too
- Fry the pork rashers in olive oil till they are nice and crispy. Drain and keep them aside.
- In the same pan you used to fry the rashers, add in the fresh tomatoes and let it cook away for about 10-15 minutes. The pork fried oil adds flavour to the tomatoes.
- When you’re at the 10-minute mark, your tomatoes should have become really mushy. Just press them down with your ladle till you’re left with a very thick sauce.
- If you don’t like the tomato skin, you can blanch it in the same water you’re using to cooking the rigatoni and then peel the skin away and do the above step.
- Add the cooked rigatoni, some salt, and grated cheese and give it a nice toss.
- Serve it hot and top it off with some more grated cheese.