Easy // 25 mins // Serves 4

In solidarity of the earthquake victims & survivors in Italy w/ share an Italian pasta classic from the medieval town of Amatrice.

  • 1 Pound Favorite Pasta
  • 3 Tbs EVOO
  • 6 Ounces Guanciale, Pancetta or Bacon
  • 2 Bay Leaves
  • 1 Large Onion, sliced
  • 3 Cloves Garlic, sliced
  • Salt & Pepper
  • 1/2 Cup White Wine or Dry Vermouth
  • 2 Cups Tomatoes, diced
  • Pecorino Romano Cheese, grated

Cook pasta in boiling salted water while you make the sauce.  Saute the guanciale, pancetta or bacon w/ the evoo, onion & bay leaves over med high heat, until onions are tender, about 8 mins. 


Add the garlic, salt & pepper to taste and toss for another minute.  Add the wine bring to a boil.  Add the tomatoes & bring to a simmer.  Serve w/ grated cheese.


Bucatini is the traditional pasta in this dish.  Vegetarians & vegans can easily find tempeh bacon & non dairy cheeses.  If you like this basic dish, embellish it w/ other Harvest veggies such as eggplant, zucchini, greens, peppers, etc.