Fortunato Mazzone – Spaghetti Al Amatriciana
Fortunato Mazzone – Spaghetti Al Amatriciana
Tyd: 50 min
Bedien: 2 porsies
Gebak
Bestanddele:
For the Napoletana sauce:
Olive oil
1 tin peeled Italian tomatoes (preferably chopped)
2 cloves of garlic
Large sprig of fresh basil
Chop up, throw in the frying pan.
Now for the Matriciana sauce.
For the Matriciana Sauce 200 g sliced pancetta coppata (a type of Italian Bacon commonly available at delis)
1 large onion
1 green chilli
Napoletana sauce (already prepared) as needed
Olive oil
Metode:
Voorbereiding:
Heat a good dollop of olive oil in a medium frying pan. Slice the onions and chop coarsely. Coarsely chop the pancetta and add to the hot oil and fry down until both are slightly golden. Add the Napoletana sauce and chopped fresh chilli until a nice chunky sauce texture is obtained. This must be done by feel as some people prefer less tomato. Season to taste.As the sauce simmers the spaghetti (200g dry) must be dropped into the boiling water and cooked off for 8 minutes al dente and then transferred to colander and drained. Add to the pan with the matriciana and toss together.