Lunch / Dinner
Amatriciana with Bucatini
Amatriciana is the opus that brings together all the themes of Roman pasta: starchy pasta water with guanciale or pancetta drippings and Pecorino Romano, creating an emulsion that becomes the background sauce. San Marzano tomatoes hit the high notes for a simple yet perfectly sensational pasta dish.
Best Tomatoes for Italian Sauce
With their sweet sun-ripe taste, low acidity, and firm pulp, San Marzano plum tomatoes are touted as the best for making tomato-based sauces.
Cook pasta in a pot of boiling salted water according to package directions, stopping 1 minute before stated cook time. Reserve ½ cup of pasta water; drain pasta.
Add onions; sweat over medium heat until softened, 3 minutes. Add garlic and pepper flakes; cook 1 minute. Add 2–4 Tbsp. pasta water; cook until bubbling subsides and water mostly evaporates, 30 seconds. Stir in tomatoes; increase heat to medium-high and bring to a boil. Add pasta; toss to coat.
Off heat, stir in 3 Tbsp. Pecorino until melted; season with salt and black pepper. Top servings with remaining 1 Tbsp. Pecorino.
% Daily Value*
Total Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 33mg 11%
Sodium 989mg 41%
Carbs 53g 17%
*Percent Daily Values are based on a 2,000 calorie diet.