SPACHETTI AMATRICIANA - Italian Cooking
SPACHETTI AMATRICIANA - Italian Cooking
1 onion
6 strips Canadian bacon
1lb ripe tomatoes
1 red chili pepper
1 1/2 tbsps oil
12oz spaghetti
1. Slice the onion thinly. Remove rind from the bacon and cut into thin strips.
2. Drop the tomatoes into boiling water for 6-8 seconds. Remove with a draining spoon and place in cold water, and leave to cool completely. This will make the peels easier to remove.
3. When the tomatoes are peeled, cut them in half and remove the seeds and pulp with a teaspoon. Rub the seeds and pulp through a strainer and retain juice to use in the sauce if desired. Chop the tomato flesh roughly and set it aside.
4. Cut the stem off the chili pepper and cut the pepper in half lengthwise. Remove the seeds and core and cut the pepper into thin strips. Cut the strips into small dice.
5. Heat the oil in a sauté pan and add the onion and bacon. Stir over medium heat for about 5 minutes, until the onion is transparent. Drain off excess fat and add the tomatoes and chili and mix well. Simmer the sauce gently, uncovered, for about 5 minutes, stirring occasionally.
6. Meanwhile. cook the spaghetti in boiling salted water with 1 tbsp oilfor about 10-12 minutes. Drain and rinse in hot water and toss in a colander to dry. To serve, spoon the sauce on top of the spaghetti and sprinkle with freshly grated Parmesan cheese, if desired.
Step 2 Placing tomatoes in boiling water and then in cold water makes the skins easier to remove.
Step 3 Cut the peeled tomatoes in half and remove the seeds and pulp with a teaspoon. Cut the flesh roughly.
Step 4 Remove the stems, seeds and cores from the chili pepper, cut into thin strips and then chop into fine dice.
1 onion
6 strips Canadian bacon
1lb ripe tomatoes
1 red chili pepper
1 1/2 tbsps oil
12oz spaghetti
1. Slice the onion thinly. Remove rind from the bacon and cut into thin strips.
2. Drop the tomatoes into boiling water for 6-8 seconds. Remove with a draining spoon and place in cold water, and leave to cool completely. This will make the peels easier to remove.
3. When the tomatoes are peeled, cut them in half and remove the seeds and pulp with a teaspoon. Rub the seeds and pulp through a strainer and retain juice to use in the sauce if desired. Chop the tomato flesh roughly and set it aside.
4. Cut the stem off the chili pepper and cut the pepper in half lengthwise. Remove the seeds and core and cut the pepper into thin strips. Cut the strips into small dice.
5. Heat the oil in a sauté pan and add the onion and bacon. Stir over medium heat for about 5 minutes, until the onion is transparent. Drain off excess fat and add the tomatoes and chili and mix well. Simmer the sauce gently, uncovered, for about 5 minutes, stirring occasionally.
6. Meanwhile. cook the spaghetti in boiling salted water with 1 tbsp oilfor about 10-12 minutes. Drain and rinse in hot water and toss in a colander to dry. To serve, spoon the sauce on top of the spaghetti and sprinkle with freshly grated Parmesan cheese, if desired.
Step 2 Placing tomatoes in boiling water and then in cold water makes the skins easier to remove.
Step 3 Cut the peeled tomatoes in half and remove the seeds and pulp with a teaspoon. Cut the flesh roughly.
Step 4 Remove the stems, seeds and cores from the chili pepper, cut into thin strips and then chop into fine dice.
SPACHETTI AMATRICIANA - Italian Cooking
Reviewed by Unknown
on
07:03
Rating:
Reviewed by Unknown
on
07:03
Rating:
