Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for serving; 8 ounces guanciale, diced; One 32-ounce can pelati (whole peeled) tomatoes, hand crushed; 3 cloves garlic, chopped; Pinch red pepper flakes; 6 fresh basil leaves, torn; Kosher salt and fresh grated black pepper; Kosher salt and fresh grated black pepper; 1 pound bucatini; 1/4 cup freshly grated pecorino; 1 tablespoon finely chopped flat-leaf parsley

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Level: Easy

Total: 50 min
Active: 30 min

Yield: 4 to 6 servings

Level: Easy

Total: 50 min
Active: 30 min

Yield: 4 to 6 servings

Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving

8 ounces guanciale, diced

One 32-ounce can pelati (whole peeled) tomatoes, hand crushed

3 cloves garlic, chopped

Pinch red pepper flakes

6 fresh basil leaves, torn

Kosher salt and fresh grated black pepper

1 pound bucatini

1/4 cup freshly grated pecorino

1 tablespoon finely chopped flat-leaf parsley

Directions

Bring a large pot of salted water to a rolling boil.
In a large skillet, heat the olive oil over medium-high heat. Add the guanciale, reduce the turn heat to medium, and saute until crisp and browned, 6 minutes.
While the guanciale is cooking, blend the pelati in a blender until smooth.
Add the garlic and red pepper flakes to the skillet with the guanciale, and cook until golden brown, about 1 minute. Add the pureed tomatoes, basil, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
Add the bucatini to the pot of boiling water and cook for 1 minute less than the time indicated on the package. Drain the bucatini, add it to the sauce, and toss. Serve immediately with plenty of grated pecorino and a sprinkling of chopped parsley.