Pasta all'amatriciana

• porsi: 4

Bahan-bahan

1 tbsp Olive Oil

100g pancetta or bacon lardons

1 small onion, chopped

2 garlic cloves, crushed

1/2-1 tsp chilli flakes, to taste

Salt and black pepper

350g spaghetti, linguine or bucatini

I tbsp red wine vinegar

2 tbsp tomato purée

1 x 400g tin of chopped tomatoes

To serve:

Parmesan, grated

Fresh basil, chopped

Petunjuk

1 Heat the olive oil in a large pan over a medium-high heat. Add the pancetta and cook for 3-4 minutes until it browns slightly. Pour off all but two tablespoons of fat.

2 Return the pan to the stove and reduce the heat to medium. Add the onions and cook for 3-4 minutes, then add the garlic and chilli flakes.

3 Cook, stirring occasionally, for another 3-4 minutes or until the onions become translucent. Season well.

4 Bring a large pot of salted water to a boil and cook the pasta for one minute less than the package directions. Drain the pasta, reserving a

little of the cooking water.

5 Add the red wine vinegar to the onions, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Simmer for 2-3

minutes, then stir in the tomato purée and cook, stirring, for two minutes.

6 Pour in the tinned tomatoes and stir everything together. Simmer the pasta sauce for 6-8 minutes until it is thick and chunky.

7 Stir the cooked pasta into the sauce. Serve topped with grated Parmesan and fresh basil.