Italian Linguine Amatriciana

    (555)
    35 mins

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


    447 people made this

    Ingredients
    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

    Directions
    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.

    Note

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

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    Reviews and Ratings
    Global ratings:
    (555)

    Reviews in English (377)

    by
    184

    This recipe is about right. The only things that should be noted is that, after tomatoes are added, they should cook for more than 10 minutes. You need about 20 minutes of simmering or the sauce won't be cooked. Remember also to add salt and pepper to taste before finishing.  -  20 Nov 2005  (Review from Allrecipes US | Canada)

    by
    123

    I recently had this dish at a local pasta restraunt and wanted to duplicate it. Based on my dinner and previous reviews, I made some changes and it turned out great! While sauting the onions and garlic, I added 1/2 chopped green bell pepper and after adding the diced tomatoes, I added apprx 1 tsp dried basil, 1 tsp dried oregano and 1/2 tsp garlic powder. I also sprinkled dry parsley over all when the meal was served. In the future, I may try adding some Italian sausage (but to do this, I may have to add an additional can of tomatoes to cover the pasta adequately). The bacon gives this dish a subtle smokey flavor and what's great is that you can adjust the heat by adding more red pepper flakes. Thanks Elizabeth...for great dining at home!  -  06 Sep 2002  (Review from Allrecipes US | Canada)

    by
    104

    This recipe is really good, a perfect example of something being greater than the sum of its parts. I've since found out it has been around since Roman times, now I know why! I have made this dish dozens of times and have experimented with it a bit, the only change that I felt was an improvement was to double the red pepper flakes. I've also tried adding more bacon and it does not make it better in my opinion. The beauty of this recipe is it's simplicity and the delicate balance of flavors.  -  21 Jul 2000  (Review from Allrecipes US | Canada)

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