Linguine Amatriciana

Linguine Amatriciana


447 people made this

About this recipe: For a quick and flavourful Italian classic, pan fry bacon or pancetta and add onions, garlic and crushed dried red chillies. Cook with canned whole peeled tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked pasta. Pass the Parmesan and enjoy!

Christine L.

Serves: 6 

  • 4 rashers bacon or pancetta, diced
  • 1/2 onion, chopped
  • 1 clove garlic, crushed
  • 1/4 teaspoon crushed dried red chillies
  • 2, 400g cans whole peeled tomatoes
  • 1, 500g packet linguine pasta
  • handful chopped fresh basil
  • 2 tablespoons freshly grated Parmesan cheese

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook bacon or pancetta in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
  2. Add onions, and cook over medium heat, about 3 minutes. Stir in garlic and chillies, cook 30 seconds. Add canned tomatoes and simmer 10 minutes, breaking up tomatoes with the back of a wooden spoon or snip with scissors.
  3. Meanwhile, cook the pasta in a large saucepan of boiling salted water as packet directs until al dente. Drain.
  4. Stir parsley or basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

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