Bucatini all’Amatriciana


· 4 spoon of extra virgin olive oil

· ¼ pound of pancetta

· 1 small onion

· 2 cloves of garlic

· Tomatoes

· Salt and pepper

· 1 pound of bucatini

· 2 basil leaves


Heat olive oil in a large pan.

Add the pancetta and cook about 10 minutes.

Add chopped onion and garlic.

Crush tomatoes and add with juices to pan.

Add salt & pepper and a little water.

Cook uncovered about 15 to 20 minutes.

While the sauce is cooking, bring a large pot of water to a boil.

Add 1 tablespoon of salt and the bucatini.

Cook over high heat until “al dente”.

Drain the pasta, then add the pasta and the basil to the sauce in the pan and toss well.

Serve immediately,




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