Wednesday, August 27, 2014
Spaghetti is cooked in the richly flavored sauce of crushed Marzano tomatoes with pancetta, anchovies, basil and Pecorino Romano cheese. Similar to the Pomodoro recipe, the spaghetti is only partially cooked in boiling water until pliable and is then transferred to cook in the sauce until al dente. This technique allows the noodles to absorb the flavors of the sauce as it cooks and achieves a nice even coating of the sauce on pasta. A simple, delicious and easy meal for any weeknight dinner.
Prep Time: 5 minutes
Cooking Time: 30 minutes
3 Tablespoons Olive Oil
3 Ounces Pancetta - diced
1 Medium Yellow Onion julienned
2 Anchovy Fillets minced
2 Garlic Cloves minced
28 oz Can San Marzano Tomatoes Crushed
1 lb. Spaghetti
1/2 Cup Fresh Basil chopped
2 Teaspoons Red Pepper Flakes
2/3 Cup Freshly Grated Pecorino Romano Cheese (plus more for serving)
Salt and Freshly Ground Pepper to taste.
In a large deep skillet place the olive oil over medium high heat. Add the pancetta to cook until slightly crisp (about 2-3 minutes). Add the onions, anchovies and garlic and cook over medium low heat stirring frequently until the onions are soft (about 5 minutes). Stir in the crushed tomatoes and cook until hot (about 2 minutes). Set aside.
In a large pot, bring 6 cups salted water to a boil. Add the spaghetti to the pot to cook only until the noodles are pliable (about 5 minutes). Keep the pasta water in the pot and transfer noodles to the skillet with tomato sauce. Place the skillet over medium heat and add one cup of the pasta water to the sauce. Stir the noodles into the sauce to cook until al dente (about 8-10 minutes). If the sauce gets too thick continue to add half cup of the pasta water at a time to the sauce as necessary. Once the spaghetti is fully cooked removed the skillet from the heat.
Stir in the basil, red pepper, and 1/2 cup Pecorino Romano cheese until the noodles are well coated. Season with salt and freshly ground pepper and serve the pasta with a side of more grated cheese on the side to garnish. Enjoy.