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Citaat:

Pasta all'Amatriciata
serves 4

• olive oil
• 100 g pancetta, diced
• 1 red onion, diced
• 3 garlic cloves, chopped
• 1 large rosemary sprig, leaves finely chopped
• 1 tsp chilli flakes
• 125 ml red wine
• 300 g small vine tomatoes, quartered
• 300 g penne
• Handfull basil leaves, finely shredded
• 25 gram parmesan, finely grated

Heat the olive oil in a large saucepan and fry the pancetta untill golden. Add the onion, garlic, rosemary and chilli flakes, and cook over a low heat, stirring occaisionally, until beginning to brown. Pour in the wine and cook until evaporated. Add the quartered tomatoes and simmer, without a lid, until they soften and become sauce like.
While the sauce is cooking, bring a large pan of water to the boil and cook the penne. Drain and stir into the sauce, and stir in the basil.
3 Divide the pasta between 4 bowls and serve with a sprinkling of parmesan.