Pasta Amatriciana

By ldelmas

Ingredients

• 16 oz can of San Marzano tomatoes
• Half a yellow onion
• 5 basil leaves
• 4 oz. guanciale (substitute with unsmoked bacon if you cannot find it)
• 2 cloves garlic, thinly sliced
• 3 oz. freshly grated Pecorino
• Extra virgin olive oil
• 1 box dried spaghetti or other pasta

Preparation

Step 1

Julienne the onion and slowly sweat down with the basil and garlic. Cook for a good 20 minutes on low heat. Add the whole can of tomatoes and slowly cook for about an hour. Season with salt and pepper, then pass through a food mill and reserve. Cut the guanciale into matchstick-like pieces. Add guanciale to a sauté pan with a little extra virgin olive oil. Cook on medium heat until crispy, and drain out half of the grease. Add slices of garlic to the pan, two basil leaves and the red sauce. Cook desired pasta in salted water. Add to sauce and cook for 2 minutes. Turn off flame, add pecorino and stir. Garnish with remaining basil and serve.