Page 60 - 2016TOHCookbook

Spaghetti all’Amatriciana
Clara Family | NEWTON, MA
“This pasta dish originates from the town of Amatrice in the Lazio region in Italy. The town was almost completely destroyed by the 2016 central Italy earthquake. In memory of lives lost, restaurants all over Italy put the Pasta all’Amatriciana on their menu. A small amount of every sold dish will be donated for the rebuilding of the town.” PETRA CLARA
INGREDIENTS
Serves 4
12 ounces spaghetti no. 5
2 tablespoons extra-virgin olive oil
4 ounces yellow or white onions, thinly sliced
4 ounces pancetta or bacon, cut into small strips
1⁄4 cup white wine or 1 tablespoon white wine vinegar 2 tablespoons chopped parsley
1 cup tomato purée
1 garlic clove, minced
Salt
Ground black pepper
Red pepper flakes
Grated Pecorino Romano or Parmesan cheese
PREPARATION
1. Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until golden and soft. Add the pancetta and cook a few minutes until some of the fat is rendered. Add the wine and cook until evaporated. Stir in the parsley, tomato purée and garlic and let simmer 2 to 3 minutes. Season with salt, pepper and red pepper flakes.
3. When the pasta is al dente, drain it in a colander and add it to the skillet. Cook briefly, so the pasta can absorb some of the sauce. Transfer to a serving bowl or to individual plates, sprinkle with Pecorino and serve immediately.
PAGE 52 | UMASS DINING