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Bucatini All'Amatriciana
Bucatini all'Amatriciana
 
 
Ingredients:
 
2 tbs of extra virgin olive oil
1/4 lb pancetta, chopped
1 small yellow onion, chopped
2 cloves garlic, chopped
One 28 oz can of imported Italian tomatoes
Salt and pepper to taste
1 lb of bucatini pasta
2 basil leaves washed, patted dry and torn into small pieces.
 
Directions:
 
Heat olive oil in large saucepan over medium heat.
 
Add the pancetta and cook, stirring often, until golden brown, about 10 minutes.
 
Add the onion and sauté until translucent, about 5 minutes.
 
Add the garlic and sauté until golden about 1 minute longer.
 
Crush tomatoes and add with juices to pan.
 
Add salt and pepper and a little water.
 
Bring to a simmer and cook uncovered, stirring occasionally, until the sauce thickens, about 15 to 20 minutes.
 
While the sauce is cooking, bring a large pot of water to a boil.
 
Add 1 tablespoon of salt and the bucatini.
 
Cook uncovered over high heat until 'al dente'.
 
Drain the pasta, then add the pasta and the basil to the sauce in the saucepan and toss well.
 
Transfer to warm serving plates and serve immediately. Serves 4.
 
That's it!
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