Saturday, August 30, 2008

Spaghetti Amatriciana

1/8 tsp table salt, or to taste (for cooking pasta)
8 oz uncooked whole-wheat spaghetti
1 tsp olive oil
4 oz Canadian-style bacon, diced
1 large onion(s), finely diced
1/4 tsp red pepper flakes
2 cup canned tomatoes, chopped
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Instructions
Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta. Place pasta back in pot.
Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, stirring frequently, until browned. Stir in onion and increase heat to medium-high; cook until lightly browned. Stir in red pepper flakes and tomatoes; toss to mix and coat.
Toss hot spaghetti and reserved pasta cooking water with tomato sauce; season to taste with salt and pepper. Yields about 1 1/2 cups per serving.
Notes

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