Aphrodite’s Bucatini Amatriciana

Name: Aphrodite’s Bucatini Amatriciana with Pancetta and Plump Olives
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: ⅓ British Smoked Bacon Lardons; ½ Onion; ½ Chilli Flakes; 1 Garlic Clove; 2 Parmesan Cheese; 200 Bucatini pasta; 1 Black Olives; 1 Chopped Tomatoes; Olive Oil; Salt; Pepper; Sugar

with Pancetta and Plump Olives

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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!

Tags:

Family Friendly

Allergens:

Milk

•Gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active

DifficultyEasy

Ingredients

serving amount

⅓

British Smoked Bacon Lardons

Onion

Chilli Flakes

Garlic Clove

Parmesan Cheese

(Contains: Milk)

200

Bucatini pasta

(Contains: Gluten)

Black Olives

Chopped Tomatoes

Not included in your delivery

Olive Oil

Salt

Pepper

Sugar

Nutritional information

/ per serving

Energy (kcal)683 kcal

Energy (kJ)2858 kJ

Fat20 g

of which saturates10 g

Carbohydrate97 g

Protein28 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Pot

•Pan

Instructions

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!