Bucatini all’Amatriciana (Amatriciana Pasta)

This is a tasty, simple and fast recipe that you can make anytime you crave for a spicy pasta dish.
The amatriciana (ahm-mah-tree-CHA-na) is mouthwatering sauce for pasta, made with bacon, tomato and Pecorino cheese. Everything is seasoned with chili pepper.

The name of this delicious recipe comes from Amatrice, a town at the center of the Apennines ( in the province of Rieti), where on the last weekend of August, a large quantity of this tasty dish is prepared for the local festival. The recipe has a tradition that dates back to when the shepherds were the primary inhabitants and Amatrice was still part of Abruzzo and spaghetti was used instead of bucatini. This recipe was then acquired by the Romans who replaced spaghetti with bucatini, common to their culinary tradition, added onion.

The bucatini is a type of long pasta, very similar to large hollow spaghetti. This delectable dish goes extremely well with a glass of your favorite red wine.

BUCATINI ALL’AMATRICIANA (AMATRICIANA PASTA)
Preparation time: 20 min.                       Servings: 4

INGREDIENTS
340 g (12 oz) bucatini
1 tablespoon olive oil (extra-virgin)
100 g (¾ cup) diced bacon or pancetta
1 medium onion, finely chopped
60 ml (¼ cup) dry white wine
340 g (12 oz) San Marzano tomato sauce
1 teaspoon dried chilli pepper
Salt and freshly ground pepper
4 tablespoons grated Pecorino cheese

DIRECTIONS
1. In a sauce pan heat oil over medium heat, add bacon and fry until fat has melted and bacon is crisp. Stir frequently
2. Add onion and saute for about 7-8 minutes. Add chilli pepper, cook for a minute and then add the wine. Increase heat to evaporate half of the wine. Add tomato and cook for additional 10 min.
3. Meanwhile bring to a boil 3 liters of salted water, add bucatini and cook until al dente for approx. 10 min. (according to the instructions on the pasta package). Drain and pour into a warm serving dish, drizzle with the sauce, season with Pecorino cheese! Paola

Alici Marinate con Cipolla e Peperoncino (Marinated Anchovies with Onion and Hot Chili Pepper)

Marinated anchovies is a tasty, cold antipasto that can be served with homemade bread (pane casereccio) or enjoyed as a main dish with a fresh salad. The simple dressing prepared with olive oil, lemon juice and vinegar enhances the flavor of the anchovies, so reminiscent of the sea, while the onion and chili pepper make this dish even more flavorful. This is a typical Mediterranean dish, and fish is the star ingredient. Anchovies are native not only to the Mediterranean sea but are also found in the Baltic Sea and the Atlantic Ocean. They are tasty, rich in protein, iron and omega-3 fatty acids, (very important for regulating lipid metabolism and blood fluidity). You can enjoy anchovies either fresh or preserved in salt or olive oil. They are excellent for preparing sauces and, of course, on pizza – do not forget the tasty Neapolitan pizza! Marinated anchovies are something you can prepare in advance, because they keep well in the refrigerator for several days.

ALICI MARINATE CON CIPOLLA E PEPERONCINO (MARINATED ANCHOVIES WITH ONION AND HOT CHILI PEPPER)
Preparation time: 20 min.           Marinating time: 6 hours            Servings: 4

INGREDIENTS
600 g (21 oz) fresh anchovies
2 cloves of garlic
1 white onion, sliced
1 hot pepper, sliced
2 lemons, juiced
2 tablespoons white wine vinegar
6 tablespoons olive oil (Extra Virgin)
Salt and freshly ground pepper to taste

DIRECTIONS
1. First, prepare the marinade. In a bowl mix well oil, vinegar, lemon juice and add garlic cloves, a pinch of salt and pepper
2. Clean the anchovies. Flake with a knife, remove the head, cut the anchovies open lengthwise along the belly, remove the entrails and the spine and other bones. Wash thoroughly under running water and pat dry with paper towels
3. In a large glass or ceramic bowl (see note) first pour in a layer of marinade, then a single layer of anchovies, and then sprinkle with some of the onions and peppers. Repeat this process until all of the ingredients have been used, so that the anchovies are completely covered by the marinade. Marinade for at least 6 hours in the refrigerator until the flesh of the anchovies is white and firm.

Note: When you purchase anchovies you can verify the freshness from its color; it should be bright and intense, the body should be firm. The marinade is a process during which the meat is cooked by the acids contained in the liquids used. It is important not to use aluminum or copper containers, because in contact with the acids can release toxic compounds. – Paola

 

Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Oil and Hot Chili Pepper)

This is one of the simplest and quickest Italian recipes, traditionally from the south but now popular all over the country and, it seems, all over the world too.  This dish, a firework-like explosion of flavors in your mouth, is one that you will not easily forget. This recipe is as easy as throwing together some simple ingredients that are always on hand in a typical Italian kitchen such as spaghetti, garlic, hot chili pepper and olive oil, and the result is delightful. The dominant flavor of peperoncino (hot chili pepper and not pepperoni! – for more information of this spice click on http://passionandcooking.com/2013/02/26/spaghetti-alla-puttanesca-spaghetti-puttanesca/) blends well with the garlic and olive oil. You can enjoy it either as a first course in an informal Italian meal or as a main course accompanied by a salad, if you prefer. There is also the classic spaghettata di mezzanotte (midnight spaghetti) or better known as a “midnight snack”!

SPAGHETTI AGLIO, OLIO E PEPERONCINO (SPAGHETTI WITH GARLIC, OIL AND HOT CHILI PEPPER)
Preparation time: 15 min.                  Servings: 4

INGREDIENTS
340 g (12 oz) spaghetti, artisanal pasta is preferred
3 garlic cloves, finely chopped
80 ml (⅓ cup) olive oil (Extra Virgin)
2 fresh or dried hot chili peppers, seeded and shredded
1 tablespoon parsley, finely chopped
Salt to taste

DIRECTIONS
1. In a large pot of salted water, cook the spaghetti al dente according to the cooking time indicated on the package (usually 10-12 min.) 
2. In the meantime sauté the garlic and chili pepper for 1-2 min. in a skillet over medium heat, taking care not to burn the ingredients
3. Drain the pasta and transfer to the skillet.  Add some parsley, mix well and serve.  If you like you can add some grated parmesan cheese  or grated pecorino cheese on top, although according to some traditional recipes, cheese should not be added.  –Paola