Bucatini Amatriciana is an Italian classic! Historically, the pope has chosen his best chefs from the Amatrice region - so you’re in for a treat! The sauce is made with sweet ripe tomatoes and a hint of chilli to make a sumptuous sauce. What could be more italian than a hint of olive and Pancetta to liven up the party? Enjoy!
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Boil a pot of water with ¼ tsp of salt for your pasta. Peel and cut the onion in half lengthways through the root. Very thinly slice the onion into half moons. Peel and crush (but don’t chop) the garlic clove. Grate the parmesan.
Cook the pasta in the boiling water for around 10 mins or until ‘al dente’. Tip: ‘Al dente’ means the pasta is cooked but has a hint of firmness left in the middle. Reserve a few tbsp of the pasta water and then drain the pasta when it’s done
In the meantime, heat 1 tbsp of extra virgin olive oil in a pan on medium-low heat. Once hot, add the whole, crushed clove of garlic, the chilli flakes and the onion.
Cook for 5 mins before adding the pancetta. Cook the pancetta for a few mins until it is slightly crispy around the edges.
Add the tomatoes to the pan with ¼ tsp of both salt and sugar (if you have some). Add the olives to the pan. Season with plenty of freshly ground black pepper and bubble away for 5 mins until the water has gone from the tomatoes and you have a nice, thick sauce.
Once the pasta is drained, add it to the sauce and toss the pan. Add the reserved pasta water to loosen up. Tip: Tossing pasta in tomato sauce can get a little messy, so take appropriate precautions!
Stir in the parmesan and serve immediately!