A simple but delicious meal, based on the classic Pasta Amatriciana. Apologies to Italian purists, but we can’t always get guanciale, the exquisite special bacon that is at the heart of the mother dish, so sometimes we have to make do with ham. Ditto the cheese: traditionally, Pasta Amatriciana would be prepared with Pecorino Romano [although parmesan is good too], but in this case tasty cheddar works just fine.
Ingredients.
1 tblsp olive oil.
200g ham, sliced thinly.
1 medium onion, finely chopped.
3 cloves garlic, chopped.
4 large ripe tomatoes, hulled and diced [or 1 400g can chopped tomatoes].
2 tblsp tomato paste.
Dash cayenne pepper to taste.
1 cup grated crumbly cheese.
½ cup chopped basil [or flat leaf parsley].
Dry short pasta e.g. fusilli.
Preparation.
1. Prepare the ham and set aside.
2. In a bowl, mix together the tomato, tomato paste, onion, garlic, cayenne and salt. Cover and set aside.
3. In a second small bowl, mix together the grated cheese and the basil [reserve some of the latter for garnish] and set aside.
Method.
Place a pot of salted water over a hot flame. At the same time, heat the oil in a sauté pan over a medium flame. Add the meat to the pan and stir fry for a minute or two then add tomato mixture. Reduce the heat to a simmer and cook, stirring now and again, for 10 minutes or until the onion has softened.
By this time the pot of water should be boiling. Add the pasta and cook for the time designated on the packet. When ready, drain the pasta, but reserve a cup or so of the cooking water. Remove the pan from the heat and add the pasta to the sauce and stir through with the cheese and basil mix. Add some of the pasta water a spoonful at a time, stirring through until the sauce is of the desired consistency and the pasta is fully coated. Apportion into deep dishes, sprinkle with the remaining basil [or parsley] and serve immediately.
Serves: 2.
Poddimok 