This classic recipe for pasta sauce from the Italian region of Amatrice is traditionally made with tomatoes, pecorino and guanciale and tossed with bucatini noodles.
Sans noix
Sans oeufs
Categories
Ingredients
2 garlic cloves, chopped
2 tbsp (30 ml) olive oil
1 can (28 oz/796 ml) whole plum tomatoes
1/2 lb (225 g) pancetta or guanciale (see note), cut into 1/2-inch (1 cm) dice
3/4 lb (340 g) bucatini, spaghettoni or rigatoni pasta