Spaghetti all’Amatriciana

Spaghetti all’Amatriciana

An easy, but thoroughly delicious, rich pasta dish
time

10 mins

pan

30 mins

fire

357 kcal

time

10 mins

pan

30 mins

fire

357 kcal

Spaghetti-all_Amatriciana

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

 just love Italy- the food, the places, the people- it’s a dream destination for me. We travelled to Umbria a couple of years ago at the end of the summer holidays- we didn’t have a big budget so we found the cheapest flights that we could (they were to Milan, I wouldn’t recommend that drive!), and then rented a cheap but beautiful little villa via Air B&B  in deepest Umbria- it was idyllic, we had fresh herbs in the garden, figs growing in the grounds of the complex- we stocked up on wine and pasta and the girls were in 7th heaven because there was a lovely pool!

Anyway, one of the best know Umbrian dishes is Spaghetti all’Amatriciana, I was dying to try one while I was out there but somehow I just didn’t get the opportunity. So my version is my own British interpretation of the dish- the Italians might shudder at my addition of worcestershire sauce, but I think it works really well so it is staying!

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spaghetti-allamatriciana

Servings: 4
An easy, but thoroughly delicious, rich pasta dish
Syn-free
Healthy Extra: none (or A for parmesan)
Print Recipe
10 mins
30 mins

Ingredients

  • 150 g lean bacon medallions finely chopped, or lean bacon lardons
  • 1 onion cut in half and finely sliced into half moon shapes
  • 2 cloves garlic finely chopped
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1/2 tsp dried chilli flakes
  • 1 tbsp Worcestershire sauce
  • Frylight
  • freshly ground black pepper
  • 300 g dried spaghetti
  • parsley to garnish

Instructions

  • Spray a deep frying pan with Frylight or spray oil, and fry the bacon for 2-3 minutes.
  • Add the onion and garlic, and fry gently for 5 minutes, until the onion is soft. (Stir every now and again)
  • Add in the tin of chopped tomatoes, stir in the tomato puree and add the chilli flakes and Worcestershire sauce and simmer for approximately 25 minutes, stirring occasionally
  • In the meantime cook the spaghetti to al dente
  • Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
  • Season with plenty of black pepper, and serve sprinkled generously with chopped fresh parsley

Notes

Also lovely with freshly grated parmesan. A rocket salad on the side goes perfectly.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!