*Depending on the pasta but usually double the amount of dry to get cooked.
In a medium pan over medium heat add the olive oil, pancetta and 1/4 cup (58 grams) water, cook until the pancetta is cooked (not over cooked or crisp) and water has evaporated (approximately 10 minutes). Stirring occasionally.
Add the garlic, can of tomatoes (cut up the tomatoes and mash gently with a fork), then add the oregano, basil, salt, hot pepper flakes and 1/2 cup (118 grams) water. Stir to combine, place the lid on the 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 but not overly.
Add 3 - 3 1/2 cups cooked al dente pasta (my husband prefers short pasta, he says it holds the sauce better, I prefer Bucatini, you decide, add 1/2 ladle of pasta water and toss together gently over medium high heat for about 30 seconds or until thickened and almost a creamy texture. Serve immediately, top with freshly grated parmesan or pecorino cheese if desired. Enjoy!
Classic Pasta Amatriciana https://anitalianinmykitchen.com/pasta-allamatriciana/