Very simple, very summery Bucatini Amatriciana. A vintage Italian pasta made with dried bucatini pasta, cherry tomatoes, guanciale (or pancetta), rosemary, Pecorino cheese, and lots of black pepper. This one pot, summer time pasta comes collectively in 20 minutes and is made with merely a handful of ingredients. All of which you might simply have available proper now. And most importantly? It’s delicious.
overhead photograph of Bucatini Amatriciana with fork and spoon in bowl
I love a Monday that begins with pasta, don’t you? Currently, I’m all concerning the easiest of recipes throughout those long, hot summer time days. I love to cook dinner and bake so much. But summer time requires low-key dinners, preferably eaten al fresco whereas looking the summer time sunset.
Ahh, that's for certain my very finest Monday night. So nice.
Before I get into the information of this pasta, I first ought to claim thanks to you all on your reaction to HBH Super Simple! I am so excited which you simply all appear so excited for cookbook #2. I quite can't wait to share it with you all this fall. SO MANY model new recipes, so many photos, so a lot deliciousness to come. Thank you once more for all of your support.
Lastly, I’m so grateful I was capable to spend a few time with my household final week in Costa Rica. I didn’t get to live the entire 10 days with everyone, but I’m so completely satisfied I no less than got in a few a lot wanted time with them. I already understand that the autumn goes to be BUSY, but in addition so fun!
Can’t look ahead to all that’s forward within the subsequent few months…
canned cherry tomatoes
OK. And shifting proper along.
Let’s speak all issues vintage Italian type pasta. Meaning allow me inform you about this Amatriciana. If you’ve traveled to Italy, you’ve maybe had a bowl…or NULL or three.
First, and most importantly, this pasta has merely a handful of ingredients, yet it’s nonetheless rather delicious. Savory, salty, perfectly seasoned, and each one chew leaves you in need of more. This recipe comes from my nice pal Claire Thomas. And I’ve been loss of life to share it with you all ever due to the fact Claire shared it with me once more in May. We had a fun girl’s evening time whereas I was in LA that consisted of pasta for NULL + a bottle of wine.
Claire loves to name this 2-ingredient pasta, BUT actually…it’s extra like 5.
She makes use of dried bucatini pasta, guanciale, rosemary, canned cherry tomatoes, and Pecorino cheese. Her simple, but very classic, recipe was impressed from her honeymoon experience to Rome. Claire claims it was one in every of the greatest pasta dishes she’s ever eaten, and I ought to agree.
I was VERY skeptical, but after my first bite, I quite a lot fell head over heels for this pasta. It’s heavenly…I know, dramatic…but so very true.
side angled photograph of Bucatini Amatricianawith fork in bowl
The key to Bucatini Amatriciana is to make use of high quality foods with merely the greatest flavors. Great bucatini pasta, candy canned San Marzano cherry tomatoes, and salty guanciale.
Guanciale is an Italian cured meat. It’s sort of same to bacon, but it’s now not smoked and it’s quite key on this pasta. If you can’t discover it (which FYI I cannot), use unsmoked bacon or pancetta, equally are huge substitutes. The first factor you’ll desire to do is cook dinner the guanciale till the fat has rendered. Slowly cooking the guanciale releases the fat and all of the flavors. Once the guanciale is crisp, upload in contemporary rosemary to infuse the fat with even extra flavor.
Then the tomatoes. Claire makes use of canned San Marzano cherry tomatoes, which can be insanely good, but quite tough to find. I order mine via Amazon (psst…today is Amazon Prime Day, so inventory up on all of your favourite products!). But if you’re in a pinch, traditional San Marzano tomatoes will do the trick too!
Once the sauce is simmering away, toss within the bucatini pasta, a contact of pecorino cheese, and lots of black pepper.
And. That. Is. It!
overhead near up photograph of Bucatini Amatriciana
Well, I desire to end every one bowl of pasta with basil and extra Pecorino, but that’s fully optional.
I understand it appears a bit too fundamental and a bit too simple, but please belief me. This vintage Italian type pasta is everything you desire out of a bowl of pasta. It’s salty (but in a actually delicious way), a bit cheesy, heavy at the tomatoes, hinted perfectly with rosemary, and merely a mild bit spicy from the black pepper.
What’s actually huge about this Bucatini Amatriciana is that even although it's fundamental sufficient for a weeknight, it also feels stylish sufficient to serve at your subsequent dinner get collectively too. Or do as Claire and I desire to do. Enjoy for a girl’s evening time in with a bottle of your favourite wine, and entire together with your favourite chick flick.
Maybe upload a few summery grilled peaches to spherical out the meal…yes, Monday evening time perfection!
overhead 3/4 angled photograph of Bucatini Amatriciana with parmesan and basil in photograph
And with that, get pleasure from this fun video with Claire and me. See for your self simply how fundamental this pasta quite is.
PS. yes, I am very challenged when it involves twirling pasta onto my fork.
overhead photograph of empty bowl of Bucatini Amatriciana with fork in pasta
If you make this bucatini amatriciana be certain to depart a remark and/or supply this recipe a rating! Above all, I love to listen from you guys and at all times do my greatest to reply to every and each one comment. And of course, in case you do make this recipe, don’t overlook to tag me on Instagram! Looking by means of the images of recipes you all have made is my favorite!
Watch the How To Video:
Bucatini Amatriciana | halfbakedharvest.com #pasta #easyrecipes #italian
4.46 from 35 votes
A vintage Italian pasta made with dried bucatini pasta, cherry tomatoes, guanciale (or pancetta), rosemary, Pecorino cheese, and lots of black pepper.
prep time 10 minutes
cook dinner time 10 minutes
whole time 20 minutes
energy 316 kcal
1 pound bucatini pasta
1/4 cup chopped guanciale, pancetta, or chopped unsmoked bacon
2 sprigs contemporary rosemary
1/2 teaspoon beaten red pepper
3 cans (14 ounce) San Marzano cherry or traditional tomatoes
freshly cracked black pepper
1/4 cup freshly grated Pecorino Romano
fresh basil, for serving (optional)
US Customary - Metric
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1. Bring a big pot of salted water to a boil and cook dinner pasta according to package deal deal directions till al dente. Just earlier than draining, reserve 1 cup of the pasta cooking water. Drain.
2. Heat a big skillet over medium warmth and cook dinner the guanciale till simply crisp and the fat has rendered. Add the rosemary and red pepper flakes, and cook dinner till fried, about 1 minute. Slowly upload the tomatoes, stirring to combine. Add the pasta and toss well, including a splash of the reserved pasta cooking water, if essential to deliver all of it together. Remove the pan from the warmth and upload the grated Pecorino Romano cheese and season to type with pepper, and salt, if needed.
3. Divide the pasta amongst plates and serve at this time topped with contemporary basil and extra cheese, if desired.source