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