Here is a very filling one-dish meal full of color and flavor, made with juicy ripe cherry tomatoes and perfect for days in which you just don't want to spend a lot of time in the kitchen. Pasta all'amatriciana is a classic Italian recipe. I love it because you can get the sweet of the ripe cherry tomatoes, the salty crispiness of the bacon, the spicy flavor of the peperoncino and the acid of the balsamic vinegar, all in one bite.
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Pasta all'Amatriciana
Make 6 servings
Ingredients
1 package of pasta (I used gemelli)
8 slices of frozen unsmoked bacon, cut in 1/4 inch strips
2 garlic cloves minced
1 ½ onion finely chopped
¼ Tsp. of dried crushed red pepper
1 Tbsp. of balsamic vinegar
2 pounds of ripe cherry tomatoes, halved
Pecorino cheese grated
Preparation
In a large saucepan, sauté the bacon on medium heat until crispy, around 5 minutes. Reserve half of the bacon.
Add the garlic, onion and red pepper to the sauce pan and sauté them in the bacon fat, until translucent, around 10 minutes.
Stir in the vinegar and add the tomatoes. Simmer for 10 minutes.
In the meantime, put the water for the pasta to boil. Cook the pasta and once it's al dente, strain it and let some fresh water run on top to stop cooking. Strain again.
Add the pasta to the saucepan with the sauce. If the pasta looks dry, add some of the pasta water and stir. Serve and garnish with the reserved bacon and pecorino cheese.
