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Cherry Tomato Spaghetti all'Amatriciana




Source of Recipe


Everyday w/Rachael Ray, 9/08






List of Ingredients



• Salt
  
• 1 lb regular or thick spaghetti
  
• 3 T extra-virgin olive oil
  
• 1/4 lb chunk pancetta, cut into small pieces
  
• 1 red onion, chopped
  
• 4 cloves garlic, grated or finely chopped
  
• 1/2 tsp crushed red pepper
  
• 1/2 cup white wine or chicken broth
  
• 2 pints small cherry tomatoes
  
• 2/3 cup chopped flat-leaf parsley
  
• Pepper
  
• 1 cup basil leaves, torn or chopped
  
• 2/3 cup grated parmigiano-reggiano cheese
  






Instructions



1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of pasta cooking water.
   
2. While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over medium to medium-high heat. Add the pancetta and cook until crisp, 3 to 4 minutes. Add the red onion, garlic and crushed red pepper and cook until softened, 3 to 4 minutes. Stir in the wine and cook for 1 minute, then add the tomatoes, parsley and a generous amount of salt and pepper. Cook until the tomatoes burst, 8 to 10 minutes.
   
3. Stir in the reserved pasta cooking water and then the pasta, tossing to coat. Turn off the heat, add the basil and cheese and serve.
   






Final Comments


Serves: 4