Spaghetti all' Amatriciana
written by: Don
This is one of my very favourite dishes. It is terribly simple but is really tasty. It is ideal when you are just cooking for yourself but even cooking a large portion is fairly simple. That's why throughout the years, it has always been one of the standard dishes served at my parties.
Cook the spaghetti in boiling water but make sure they stay al dente. Meanwhile, chop the garlic (you can add more if you like) into small pieces and cut the onion into thin slices. Heat a little bit of olive oil in a frying pan . You will probably find lateron that the speck does give quite a bit of fat while frying, so don't take too much oil right now.) Add the garlic first. Let the aroma of the garlic rise up but don't let them get burned. Now add the speck cubes and get the heat going, then add the onion.
When the onion is getting soft (this takes a few mins), add the whole pack of chopped tomatoes (with the juice and everything!) into the pan and season the sauce with salt, pepper and herbs (preferably fresh basil, but dried oregano would also do the job).
The final move is to add the spaghetti (which you have removed from the water meanwhile) to the pan and fry the whole pan for a little while longer.
I like the dish best with fresh parmesan and alongside to a glass of red wine.
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