Everyone needs a quick, storecupboard dinner in their repertoire and this one came to us recently via a recipe printed on the side of a packet of pasta. I varied it slightly, and of course, if you have fresh chilis etc you could use them. This has now replaced our beloved carbonara on our dinner rota, it’s delicious with garlic bread, or just by itself. The trick to release the sweetness from the tomatoes is to make sure to simmer them for long enough.
Penne All’Amatriciana (Serves our Family of 5, 2 adults and 3 pasta loving children)
400g penne pasta,
2 x 400g tins chopped tomatoes
1 tsp Olive oil
150g pancetta cubes
50g cheese (The kids prefer cheddar, I prefer parmesan)
0.5 tsp dried chili flakes *this gives a slight kick, as much as my children will tolerate, add more if you like it spicier
Basil to garnish (if you have some, it’s not essential)
Cook pasta according to packet instructions
Heat oil in pan
Add pancetta, fry for 3 mins
Add chili flakes and tomatoes, bring to a fast bubble then let simmer slowly for at least 8 minutes (the longer the better as it will sweeten and thicken)
Serve over pasta.
Garnish with cheese and fresh basil if you like/have any