Pasta all’Amatriciana

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.”

pasta all' Amatriciana, pancetta and sauce / An Italian in my kitchen

We walked around the street, passed by many Italians and mangia-cakes, as the Italians coming from the old country used to call Torontonians, and 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.”

pasta all'Amatricana

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) and I get so hyped up about it, because there are so many different ethnicities in this city which radiate a sense of unity and respect towards other ethnic groups as well as their own.

pasta all'Amatriciana

My daughter and I were sitting at our table and sharing a pizza when I started thinking of how great Italian cuisine is.

pasta all'Amatriciana

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 this morning, is called Pasta all’Amatriciana.

pasta all'Amatriciana

It’s made with tomato sauce and  pancetta, it’s easy and  simple,  yet so delicious.  Buon Apettito!

Pasta all'Amatriciana
Prep time
Cook time
Total time
Recipe type: pasta
Serves: 4-6
  • ¾ cup (170 grams) chopped pancetta
  • 2 tablespoons (26 grams) olive oil
  • ¼ cup (60 grams) water
  • 1-2 cloves of garlic chopped
  • 1 can diced tomatoes with juice (just canned tomatoes, nothing added) normal size not the large can
  • 1½ teaspoons (1 gram) oregano
  • 1 teaspoon (3/4 gram) basil
  • ¼ teaspoon (1¼ grams) salt
  • pinch or more of hot pepper flakes (if desired)
  • 1 cup (230 grams) water
  1. In a medium pan add the 2 tablespoons (26 grams) olive oil, pancetta and ¼ cup (60 grams) water, cover and cook over medium heat till pancetta is cooked (not over cooked or crisp) and water has evaporated (approximately 10 minutes).
  2. Uncover and add garlic, can of tomatoes, oregano, basil, salt, hot pepper flakes and 1 cup water. Stir to combine, place lid on pan but leave a small space uncovered, continue cooking over medium heat, stirring occasionally for approximately 15-20 minutes, until thickened.
  3. Add 3 cups (330 grams) cooked pasta(we always prefer this dish made with short pasta, my husband says it holds the sauce better), toss together gently till well combined. Serve immediately, top with freshly grated parmesan cheese if desired. Enjoy!

pasta all'Amatriciana



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  2. titicrafty says

    OMG This looks amazing… Mouthwatering! I must admit I LOVE pasta and this sause is one of my very favorites!!!



Comments, your thoughts are welcome.