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Pasta Amatriciana with Cherry Tomatoes Recipe

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This recipe for Pasta Amatriciana with Cherry Tomatoes is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 small sweet onion, peeled and chopped
4 ounces of diced Pancetta or bacon
2 tablespoons olive oil
2 garlic cloves, peeled and finely sliced
1 fresh red hot chili pepper, finely minced
1 pound cherry tomatoes, chopped
3/4 pound short dried pasta such as Penne
1/4 cup fresh parsley, chopped and divided
salt and pepper, to taste
Directions:
Directions:
1. Place a large pot of salted water on to boil

2. While waiting on the water to boil, heat the oil in a heavy saucepan and add the onions, pancetta and chili
pepper. Cook over medium-low heat until the onions are sofe and the pancetta is no longer pink, about 8
minutes.

3. Add the garlic and cook another minute or two until fragrant.

4. Add the tomatoes, half the parsley and some black pepper and cook for about 10 minutes or until the
tomatoes soften.

5. Taste and adjust salt as needed.

6. Keep ware over low heat/simmering.

7. Cook the pasta in the boiling water until it is al dente.

8. Retain a small cup of pasta water and add a tablespoon or two to the sauce if it seems thick.

9. Drain the pasta and toss it together with the sauce.

10. Serve immediately offering grated Parmesan or Pecorino cheese at the table.
Personal Notes:
Personal Notes:
We had this dish when we were in Roma, Italy and it quickly became everyone's favorite dish.

 

 

 

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