Dinner Tonight: Spaghetti all'Amatriciana

Dinner Tonight: Spaghetti all'Amatriciana requires roughly 45 minutes from start to finish. One portion of this dish contains approximately 34g of protein, 33g of fat, and a total of 823 calories. For $4.07 per serving, you get a main course that serves 4. 6 people found this recipe to be tasty and satisfying. It is a rather expensive recipe for fans of Mediterranean food. A mixture of canned tomatoes, salt and pepper, red onion, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. With a spoonacular score of 78%, this dish is solid. Users who liked this recipe also liked Dinner Tonight: Pasta with Onion, Bacon, and Tomato (Pastan All'Amatriciana), Dinner Tonight: Spaghetti alla Boscaiola (Spaghetti with Tomato Sauce and Mushrooms), and Dinner Tonight: Barbecue Spaghetti.

Servings: 4

 

Ingredients:

1 1/2 cups basic tomato sauce, or a 14-ounce can of tomatoes

1 cup flat-leaf parsley, leaves only

3 cloves garlic

1/2 pound guanciale or pancetta, thinly sliced and cut into small pieces

1 pound pasta, traditionally bucatini

Pecorino Romano cheese, for grating

1 large red onion, halved and sliced 1/2-inch thick

1 teaspoon hot red pepper flakes

Salt and freshly ground black pepper, to taste

Equipment:

pot

wooden spoon

Cooking instruction summary:

Procedures 1 Bring a large pot of salty water to boil. 2 3 Increase the heat to medium-high and cook until the onions are soft and beginning to brown and the bacon is golden brown. Add the tomato sauce or canned tomatoes with their juice. If using canned tomatoes, break them up with a wooden spoon and cook them down for 20-25 minutes. If using sauce, simmer for 10 minutes. Season to taste with salt and pepper. 4 Cook the pasta until just before al dente, then reserve some pasta water and drain. Add the pasta to the tomato sauce to finish cooking, adding pasta water to keep it moist if necessary. Add the parsley, toss well, and divide among plates. Top with cheese and serve immediately.

 

Step by step:


1. Bring a large pot of salty water to boil.

2. Increase the heat to medium-high and cook until the onions are soft and beginning to brown and the bacon is golden brown.

3. Add the tomato sauce or canned tomatoes with their juice. If using canned tomatoes, break them up with a wooden spoon and cook them down for 20-25 minutes. If using sauce, simmer for 10 minutes. Season to taste with salt and pepper.

4. Cook the pasta until just before al dente, then reserve some pasta water and drain.

5. Add the pasta to the tomato sauce to finish cooking, adding pasta water to keep it moist if necessary.

6. Add the parsley, toss well, and divide among plates. Top with cheese and serve immediately.


Nutrition Information:

Quickview
823k Calories
33g Protein
32g Total Fat
97g Carbs
29% Health Score
Limit These
Calories
823k
41%

Fat
32g
50%

  Saturated Fat
13g
82%

Carbohydrates
97g
33%

  Sugar
8g
10%

Cholesterol
68mg
23%

Sodium
1073mg
47%

Get Enough Of These
Protein
33g
68%

Vitamin K
252µg
240%

Selenium
88µg
126%

Manganese
1mg
66%

Phosphorus
574mg
57%

Calcium
409mg
41%

Vitamin C
31mg
38%

Vitamin A
1753IU
35%

Copper
0.57mg
29%

Vitamin B3
5mg
28%

Vitamin B6
0.56mg
28%

Magnesium
108mg
27%

Fiber
6g
26%

Vitamin B1
0.37mg
25%

Zinc
3mg
24%

Iron
4mg
24%

Potassium
798mg
23%

Vitamin B2
0.3mg
18%

Folate
62µg
16%

Vitamin B5
1mg
13%

Vitamin E
1mg
13%

Vitamin B12
0.62µg
10%

Vitamin D
0.38µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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