I’ve been in Canada for two weeks, and yesterday afternoon my daughter and I decided to go check out, an Italian festival taking place on College Street in Toronto, called ‘The Taste of Italy.” I thought maybe we could find a plate of Pasta AllAmatriciana!
We walked around the street, passed by many Italians and mangia-cakes. As the Italians coming from the old country used to call Torontonians. It felt like I was back in Italy. There was a very friendly atmosphere surrounding us. And when we started to get a little hungry we decided to go try an Italian restaurant called “Il Gatto Nero.”
The place was filled with people watching the World Cup game: Argentina vs. Bosnia. Everytime I come back to Canada for a visit it’s always World Cup time, (strangely enough and is in no way planned). I get so hyped up about it. There are so many different ethnicities in this city, which radiates a sense of unity and respect towards other ethnic groups as well as their own.
My daughter and I were sitting at our table and sharing a pizza when I started thinking of how great Italian cuisine is.
Some of the most amazing Italian recipes, in my opinion, involve pasta and one of my favourites, which I am eager to share with you today, is called Pasta allAmatriciana.
It’s made with tomatoes and pancetta, it’s easy and simple, yet so delicious. Buon Apettito!
- ¾ cup chopped pancetta
- 2 tablespoons olive oil
- ¼ cup water
- 1-2 cloves of garlic chopped
- 1 can Roma or Marzano tomatoes with juice (just canned tomatoes, nothing added) normal size not the large can.
- 1½ teaspoons oregano
- 1 teaspoon basil
- ¼ teaspoon salt
- pinch or more of hot pepper flakes (if desired)
- ½ cup water
- In a medium pan add the 2 tablespoons olive oil, pancetta and ¼ cup water, cook over medium heat till pancetta is cooked (not over cooked or crisp) and water has evaporated (approximately 10 minutes).
- Add garlic, can of tomatoes (cut up the tomatoes and mash gently with a fork), then add oregano, basil, salt, hot pepper flakes and ½ cup water. Stir to combine, place lid on pan but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 10 minutes, remove cover and continue cooking until thickened.
- Add 3 cups cooked pasta (my husband prefers short pasta,he says it holds the sauce better, I prefer Bucatini (today I won) you decide), add ½ ladle of pasta water and toss together gently until well combined. Serve immediately, top with freshly grated parmesan cheese if desired. Enjoy!