Recipe Spaghetti all’Amatriciana

For 4 people: 200 g bacon, 40 ml olive oil, 1 onion, 1 red onion, 2 cloves of garlic, 1 teaspoon rosemary needles (chopped), 1 pinch of chili flakes, 800 g diced canned tomatoes, 2 tablespoons tomato puree, 1 teaspoon balsamic vinegar, ½ teaspoon sugar , 50 g grated parmesan, 2 handfuls of cherry tomatoes, 350 g spaghetti, ½ bunch of parsley (chopped), salt and pepper.

Catherine Hummel

Editor of the “Life” section of the Sunday newspaper Frankfurter Allgemeine.

I got this recipe from Chelsea Winter’s cookbook Homemade Happiness. I have to admit I did not want to try it first because there is so much bacon in it – it just seemed too unhealthy. But then, at my children’s insistence, I did it after all, o-tone: “Not always so much with vegetables”, and since then we have had it regularly because it is so fast and at the same time wonderfully tasty and – because of the many carbohydrates – taste satisfactory. To soothe my conscience, I always use wholemeal pasta made from buckets, an ancient type of wheat. They taste a little nutty and not as oats as noodles made from spelled or whole wheat.

And this is how it works: put on the pasta water and keep it warm to save time later. Dice the bacon and fry in a large frying pan until golden brown, about 10 minutes. Add chopped onion and fry gently for another 15 minutes. Add the garlic, rosemary and chili flakes towards the end and cook for another 5 minutes. Add canned tomatoes and their juice, tomato puree, balsamic vinegar, sugar, halved cherry tomatoes and parmesan. Simmer gently for another 5 minutes, stirring occasionally. Boil the noodles, when ready, stir 80 ml of the noodle water into the sauce. Then add the drained pasta to the sauce. Mix in the parsley. salt and pepper. A green salad goes well with it.

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