Over the next couple of weeks we will all be faced with festive rich foods. Some times you just want to take a step back and go for a quick easy meal. Tony From @fitfatfunfood has shared his traditional Linguine All'Amatriciana recipe for you to have a go at.
"This is a northern Roman dish which takes 20 minutes from prep to being ready. Some recipes include onion but I have gone for the classic recipe. I also used linguine but you can use whatever pasta you have available. This recipe serves 4." Tony from @fitfatfunfood
400g of chosen pasta
150g Lane Farm smoked bacon lardons
1 tsp of dried chilli flakes
1 clove garlic clove finely chopped
1 tbs olive oil
1 tin of whole plum tomatoes (San Marzano are the best)
20 grinds of black pepper
50g freshly grated parmigiano reggiano or pecorino
some freshly chopped parsley
- Get your pasta on to cook in a large pan of salted boiling water but cook for a minute or so less than packet instructions
- Place a tablespoon of olive oil in another high sided frying pan
- Put in your lardons in the oil and let them cook on a medium heat until they release their fat
- Throw in your chilli flakes and garlic and let cook for a few minutes without burning
- Squish the tomatoes through your fingers into the pan (or blend first). Rinse out the can with half a can of water and put tomatoes and water into pan.
- Bring up to heat and let simmer for 5 minutes or so, add pepper
- Once the pasta is al dente (nearly cooked but with some bit), drag it out of the water into the tomato sauce pan and let it cook in the sauce for a minute stirring all together
- Turn out into heated dishes and top with parsley and the cheese.