Amatriciana with Fresh Tomatoes, a delicious classic Italian Pasta Dish, pancetta and fresh tomatoes a fast and easy Dinner Idea.
Ahhh September, the heat of the summer is over and I can’t wait! During that time the days are still pretty hot in Italy, but at least it cools down in the evening.
But I still have to get through the terrible heat of the summer first!
Before we get into the Fall mode, there are so many delicious fruits and vegetables that Summer has to offer, from farmers markets to our own gardens.
Especially an Italian favourite, tomatoes, and what’s a great way of using them up?
For me no better way to start or end summer than with a delicious pasta dish made with Fresh Summer Tomatoes, especially if you add some pancetta to the pan.
Amatriciana with Fresh Tomatoes
While your tomatoes are steeping in the hot boiled water for 5 or 10 minutes, you can get that chopped pancetta browning in a little olive oil, remove the skin from the tomatoes, chop them up and toss them in with the browned pancetta, throw in a little or a lot of fresh spices, let it simmer and thicken.
Toss it all together with pasta of choice and there you have the perfect I-love-pasta Amatriciana with Fresh Tomatoes Dish. Buon Appetito!
- 1/2 cup chopped pancetta (100 grams)
- 7-8 fresh San Marzano ripe tomatoes (or tomatoes of choice)
- 5-7 leaves fresh basil chopped
- 3 tablespoon olive oil (40 grams)
- 1 teaspoon oregano
- 1/2 teaspoon dried basil
- 1-2 cloves garlic chopped
- pinch hot pepper flakes if desired
- 3 cups cooked pasta ( whichever you prefer )
- Wash tomatoes and place in a large bowl, cover with boiling water and let sit for approximately 10-15 minutes, drain (should be easy to remove the skin, (hold with a fork and remove skin with a knife) be careful because it is very hot), slice tomato in half and remove insides and seeds, chop into large pieces.
- In a large pot boil water and cook pasta al dente in salted water. Drain.
In a large-size frying pan add olive oil and chopped pancetta, let cook on low to medium heat until pancetta starts to brown, add chopped tomatoes, oregano, dried basil, garlic and hot pepper flakes stir to combine, let cook covered for approximately 10 minutes, add chopped fresh basil and continue to cook uncovered until thickened. Gently toss with 3 cups cooked pasta and half a ladle of pasta water, cook on medium heat a minute or two, serve immediately. Top with freshly grated Parmesan cheese and freshly chopped basil if desired. Enjoy!