Bucatini all’ Amatriciana / classic Roman pasta with tomatoes, pancetta and red onions
1x400g tinned chopped tomatoes
1 red onion, finely sliced
100g diced pancetta
½ teaspoon of dried chilli flakes
1 tablespoons olive oil
2 tablespoons of freshly chopped flat leaves parsley
30g freshly grated Pecorino Romano
Salt to taste
In large frying pan or a wok, over a medium heat fry the onions in the oil for approx. 8 minutes, stir occasionally with a wooden spoon
Add in the chilli and the pancetta and continue to cook for a further 5 minutes. Stir occasionally
Pour in the chopped tomatoes, stir well and gently simmer for 5 minutes with the lid off, stir every couple of minutes. Season with salt, remove from the heat and set to one side.
4. In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
5. Drain well and tip into the pan with the tomato sauce.
6. Take the frying pan to a medium heat, sprinkle over the parsley and stir all together for 15 seconds allowing the flavours to combine properly
7. Serve immediately with Pecorino cheese sprinkled on top.
Fagiolini alla menta con formaggio di capra e pinoli / French bean salad with mint, goat cheese and pine kernels
100g French beans (topped)
3 fresh mint leaves
½ garlic clove
1 tablespoon of freshly squeezed lemon juice
2 tablespoons of extra virgin olive oil
70g goat cheese
2 tablespoons of dry toasted pine kernels
Salt and pepper to taste
1. In a medium size saucepan, cook the beans in salted boiling water until al dente.
In the meantime finely chop the garlic and the mint together and place in a large bowl. Pour in the oil and lemon juice and mix until well combined.
Drain well the beans and add into the bowl with the dressing.
Season with salt and pepper and toss all together until evenly coated.
Crumble over the goat cheese and scatter with the cooled pine kernels.