Wednesday, December 5, 2007


Pasta Amatriciana (recipe in the comments)
Mixed greens and shredded carrot salad with bacon balsamic dressing

A few spice drops
Gingerbread spice tea
This is one of those dinners that the recipe we started with bears no resemblance to what we ended up with except the name is similar. We started with a recipe for Perciatelli all'Amatriciana from a Weight Watchers Simply the Best Italian cookbook and, as is so often the case with "diet" cookbooks, had to increase both portion size and calories. That said, we have ended up with a very healthy and very tasty outcome. This is one of our "meat as condiment" recipes, where just a bit of meat changes the character and the taste in dramatic ways.

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic
Time: 35 minutes
Make ahead: Make the sauce and toss with fresh pasta.

J: "Pasta is the best food on earth."
M: "Excellent when you make it our way."

1 comment:

J said...

Pasta Amatriciana –M & J
Serves 3-4

1 ½ T olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
3 slices Canadian bacon, diced (or 3-4 oz diced ham)
2 cans diced tomatoes, drained reserving juice
heaping ½ t crushed red pepper flakes
½ t salt
¾ lb chunky pasta (we have forgotten and made this with 1 full lb and it’s ok)
Parmesan cheese to top

Heat oil at medium high heat in a large skillet. Add bacon and brown well. Add onions. Sauté until the onions are a bit caramelized. Add tomatoes, pepper flakes, and salt. Bring to a slight boil, reduce heat and simmer for 15 minutes. Add tomato juice to taste and heat through.

Meanwhile, as you turn down the sauce, bring a pot of water to a boil. Cook pasta. Drain.

Toss with finished sauce. Taste for more tomato juice. Serve with cheese.