š„ 2 š½ Serves 4 – 6 š 5 ingredients ā¬5 ā± 20 minutes
This pasta dish gets its name from the small town of Amatrice in central Italy.
Often made with Bucatini a long spaghetti shaped pasta, we have used Penne which soaks up the sauce very well.
Apparently, chef Francesco Leonardi, served this dish to the Pope Pius V11 in 1816.
With just five main ingredients, it is quick and easy to make. If you can’t find guanciale, pancetta is just as good.
Ingredients:
- 2kg tomatoes, roughly chopped. Cherry or plum tomatoes are ideal
- 250g guanciale cut into strips, or diced pancetta
- 2 small red chillies
- 500g dried pasta
- 200g pecorino, grated
- Make your passata. Put the tomatoes into your food processor and blend them to a fine pulp. Pressing the pulp through a sieve with a wooden spoon or spatula.
- Simmer for 20-30 minutes until reduced by a third. Season with sea salt flakes and ground black pepper and add a drizzle of extra-virgin olive oil.
- Put the guanciale (or pancetta) in a large heavy-based frying pan. Place it over a medium heat and the fat will melt slowly while the bacon cooks. Add the whole chillies and cook for 8-10 minutes. Stir in the passata, bring to the boil and simmer for 4-5 minutes.
- Meanwhile, cook your pasta and add it to your sauce. Sprinkle with most of the cheese and stir it in well. Remove the chillies and serve in warmed bowls with more grated cheese on top and some fresh parsley to garnish.
Notes:
- Homemade passata can be frozen. 2kg tomatoes will yield you approx 700ml passata sauce.
- Tinned tomatoes work just as well and some people prefer them. To save time, I often use Napolina or Cirio passata, both available from supermarkets.
- Kimbers deliver next day and if you want to stock up or share with friends, its free delivery onn orders over Ā£150
Kimbers’ Farm Shop
Farming for over 300 years
Linley Farm, Charlton Musgrove, Wincanton, Somerset BA9 8HD
01963 33177 info@kimbersfarmshop.co.uk
Ā£4.70 from Tesco
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