Cherry Tomato Spaghetti all'Amatriciana
SERVES 4
Salt
1 pound regular or thick spaghetti
3 tablespoons extra-virgin olive oil (EVOO)
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 (a couple generous handfuls)
Pepper
1 cup basil leaves, torn or chopped
2/3 cup grated parmigiano-reggiano cheese (a couple generous handfuls)
1. 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.
2. While the pasta is working, in a large skillet, heat the EVOO, 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.
3. 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.
Everyday with Rachael Ray September 2008
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