Long pasta with tomatoes, bacon, olives and pecorino

Long pasta with tomatoes, bacon, olives and pecorino

Tropline all’amatriciana

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
380g dried tripoline pasta
salt
60g aged and piquant pecorino cheese, freshly grated

Sauce

Quantity Ingredient
60ml extra virgin olive oil
85g good guanciale or pancetta, cut into small strips
1 small hot red chilli, whole
1 medium onion, peeled and very finely sliced
500g very ripe san marzano or other plum tomatoes, cut through the length into 8 parts
10 black olives, pitted

Method

  1. Heat the oil in a large saucepan, and brown the guanciale briefly on a moderate heat. Add the chilli and onion and fry to soften, about 8 minutes. Add the tomatoes and olives, taste for salt and cook for 10 minutes.
  2. Meanwhile, cook the pasta in plenty of boiling salted water for 7–9 minutes or until al dente. Drain and mix in the pan with the sauce. Sprinkle the individual portions with the cheese, and serve hot.

Alternatives

  • Instead of the tripoline, you could use bucatini, spaghetti or vermicelli for this much-loved dish from Rome.
Tags:
Antonio
Carluccio
pasta
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