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.