This classic Roman dish from Katie Quinn Davies explodes with the bold flavours of pine nuts, fresh basil, pancetta and chilli.
The ingredient of Bucatini allamatriciana
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 250g pancetta, chopped
- 2 small red chillies, seeds removed, finely chopped
- Large handful basil leaves, finely chopped
- 2 tablespoons pine nuts
- 1/4 cup (60ml) dry white wine
- 2 x 400g cans chopped tomatoes
- 400g bucatini or spaghetti
- Finely grated parmesan, to serve
The instruction how to make Bucatini allamatriciana
- Heat oil in a large frypan over medium heat. Add the onion, and cook, stirring, for 3 minutes. Add garlic and cook, stirring, for a further 1 minute or until fragrant. Add the pancetta and cook for 8-10 minutes, stirring, until pancetta is almost golden and crispy.
- Add chilli, basil and pine nuts to the pan, stirring to combine, then pour in the white wine, scraping all the bits off the base of the pan. Add the tomato and season. Reduce heat to low and simmer, stirring occasionally, for 10-15 minutes to allow the flavours to infuse, adding a little water if the sauce becomes too thick.
- Meanwhile, cook pasta in a saucepan of boiling, salted water according to the packet instructions or until al dente. Drain and return to the pan. Pour the sauce over the pasta and toss to combine.
- Divide the pasta among 4 bowls and serve sprinkled with parmesan.
Nutritions of Bucatini allamatricianacalories: 671.829 calories
calories: 21 grams fat
calories: 5 grams saturated fat
calories: 83 grams carbohydrates
calories: 9 grams sugar
calories: 32 grams protein
calories: 36 milligrams cholesterol
calories: 1649.48 milligrams sodium