PASTA ALL’AMATRICIANA

Sunday Tasmanian - Tassie Living - - DELICIOUS. ON SUNDAY -

SERVES: 4

200g speck, rind re­moved, cut into

5mm-thick pieces 1 red onion, sliced 3 gar­lic cloves, chopped 1 tsp dried chilli flakes (op­tional) 2 x 400g cans whole cherry toma­toes ½ bunch basil, leaves picked, stalks tied 400g penne or other short pasta Grated pecorino or parme­san to serve

Put the speck in a cold, deep fry­pan then place over medium heat. When the speck be­gins to siz­zle, cook for 2-3 min­utes, toss­ing, un­til the fat has ren­dered.

Add the onion and cook for 2-3 min­utes un­til soft­ened then add the gar­lic and chilli and cook for a fur­ther 1-2 min­utes un­til fra­grant. Add the toma­toes, basil stalks and half the leaves and 1 cup (250ml) wa­ter, and cook for 6-8 min­utes un­til re­duced.

Mean­while, cook the pasta ac­cord­ing to packet in­struc­tions. Drain, re­serv­ing 1/3 cup (80ml) cook­ing liq­uid. Dis­card the basil stalks then add the pasta to the sauce with the re­served wa­ter and toss to com­bine. Serve topped with pecorino and re­main­ing basil leaves.

NU­TRI­TION • 25G PRO­TEIN • 3G SAT FAT • 80G CARB • 8G SUGARS • 1020MG SODIUM • 525 CAL (2190KJ)

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