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Pasta all'amatriciana

Pasta all'amatriciana

This week, Central Italy experienced a spectacular tragedy.  An earthquake of a 6.2 magnitude that left the town of Amatrice in a state of utter despair.  This city has lost at least 290 of it's citizens and is a town left in shambles.  There are so many families mourning, and in need of help.  It breaks my heart to see so much heartache and destruction.  I cannot imagine my children and husband in this situation.  It has been weighing on my heart all week.  As I read about rescue efforts, I ran across countless stories of restaurants around the world adding the dish bearing this small town's name to their menu to help fund rescue, and rebuilding efforts! I LOVE it!  Hooray, for foodies stepping up to the plate.  Well, what can I say?! I'm in!  Not only is this one of my favorite dishes (i mean, what's not to love?) it is beautiful.  So, the hubs and I tucked into a giant and lovely bowl of pasta all'amatriciana tonight in honor of those working to bring a sense of normalcy and hope back to Italy.  Full recipe below, but before you feast your eyes on my yummy dinner, consider giving anything you can to help those in need. http://www.cri.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/31392Mangia, Friends! 


Ingredients

  • 1 tbs Extra Virgin Olive Oil
  • 16 oz crushed or chopped tomato
  • 4 oz Guanciale or Pancetta
  • 1 to 2 cloves garlic
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 2 TBS dry red wine

Start by filling large pot with water and salting liberally.  Bring to a boil.

Chop pancetta or guanciale into small uniform pieces.  Add olive oil to pan and heat over medium low heat.  Add guanciale.  Do not cook to crispy stage.  Drain off all but a tablespoon or so of fat.  Add red pepper flake and garlic.  Stir constantly until garlic is cooked.  Add wine and scrape all bits of guanciale and garlic from the bottom of the pan.  Add tomato and allow to simmer about 10 minutes.  

Add pasta to water and cook until not quite al dente.  Once a minute or two from being cooked appropriately, scoop about 1/4 cup of pasta water into your sauce.  Stir to mix.  

Drain pasta and add to sauce.  Toss to coat and allow to combine for another minute or two.  Place, and garnish with pecorino and fresh basil.  Enjoy.  It really is a lovely hearty dish with just enough heat and sweet to feel both fancy and homey all at once.

 

 

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