Italian Linguine Amatriciana

Italian Linguine Amatriciana

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447 people made this

About this recipe: This Italian classic is ready in mere minutes. I love it with Parmesan on top.

Christine L.

Serves: 6 

  • 4 rashers bacon or pancetta, diced
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried crushed chillies
  • 400g chopped tomatoes, or 2 tins peeled tomatoes
  • 1 (500g) pack linguine pasta
  • handful chopped fresh basil
  • 2 tablespoons freshly grated Parmesan cheese

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Cook bacon or pancetta in a pan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons bacon fat from the pan.
  2. Add onions to the bacon fat, and cook over medium heat about 3 minutes. Stir in garlic and crushed chillies; cook 30 seconds. Add tomatoes; simmer 10 minutes, breaking up tomatoes.
  3. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Simply put, al dente means 'cooked but never mushy'. Drain.
  4. Stir parsley or basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.


Wholewheat pasta is a good source of complex carbohydrate and has a low Glycemic Index value.

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