Pasta with Tomato, Onion and Bacon
I love pasta all’Amatriciana. It’s so simple and satisfying. But for some reason, I feel like it’s something I have to plan to make since it involves guanciale and the traditional dish uses bucatini pasta, which for some reason, I find less enjoyable than regular spaghetti. It is a thicker pasta because it’s hollow, and so it’s also harder to twirl. So it’s all a matter of preference.
This recipe seems easier but maybe because I can count on having bacon in the fridge and a can of diced tomatoes (I like fire-roasted) in the pantry.
- 1 tablespoon extra virgin olive oil
- 1/2 medium onion, sliced thin or diced
- 1 cloves garlic, sliced
- 3 slices of bacon, dice
- 1 14-ounce can diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon red chile flakes, or to taste
- 3 tablespoons chopped parsley + more for garnish (optional)
- 1/2 lb. spaghetti
- Grated pecorino romano cheese for serving (optional)
Heat oil in large skillet over medium heat. Add onion and garlic and cook until softened. Add chili flakes, as well as bacon and cook until brown.
Stir in can of diced tomatoes and cook about 15-20 minutes, or until the sauce starts to thicken. Stir in tomato paste and salt to taste.
Meanwhile, bring pot of salted water to boil and add spaghetti, cooking until al dente. Drain and add to sauce in skillet. Toss in parsley, and mix until spaghetti is coated with sauce and parsley is well integrated.
Top with grated cheese and serve.