It is on our dinner schedule for this week so I thought I would post the recipe. It is a Rachael Ray 30-minute meal and, although that sometimes means 45-60 minutes in "my time", I can actually make this one in 30 minutes.
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| Cherry Tomato Spaghetti all'Amatriciana, Broccoli-Pecorino Grattinata and Garlic Bread Sticks |
Servings: 4
Ingredients:
- Salt and pepper
- 1 pound regular or thick spaghetti
- 3 tablespoons extra-virgin olive oil
- 1/4 pound chunk pancetta, cut into small pieces
- 1 red onion, chopped
- 4 cloves garlic, grated or finely chopped
- 1/2 teaspoon crushed red pepper
- 1/2 cup white wine or chicken broth
- 2 pints small cherry tomatoes
- 2/3 cup chopped flat-leaf parsley
- 1 cup basil leaves, torn or chopped
- 2/3 cup grated parmigiano-reggiano cheese
Directions:
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
- While the pasta is working, in a large skillet, heat the olive oil, 3 turns of the pan, over medium to medium-high heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.
- Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.
Tips:
- I have been able to find all the ingredients at Trader Joe's.
- It has a nice kick but I usually add extra red pepper flakes.
- I have made it with both white wine and chicken broth and both ways are equally delicious.
- If the tomatoes are taking a while to burst, I help them out my smooshing them with the back of a spoon. (Yes, I am occasionally impatient.)
- Add a side veggie or salad and some garlic bread and you are good to go!
