amatriciana fresh tomatoes in a pan ready to be served
Print Recipe
5 from 2 votes

Amatriciana with Fresh Tomatoes

Amatriciana with Fresh Tomatoes, the perfect Italian classic pasta sauce recipe, made with fresh ingredients, fast, delicious, and healthy.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Pasta
Cuisine: Italian
Servings: 4 servings
Calories: 280kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 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 )

Instructions

  • 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!

Nutrition

Calories: 280kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 548mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1825IU | Vitamin C: 29.7mg | Calcium: 38mg | Iron: 2.1mg