Cooking & Baking
Related: About this forumEating and traveling: Hunting for the Real Pasta all'Amatriciana
'Start in Amatrice, Italy, and eat five versions of the dish in just four days. Then set aside your Marcella Hazan cookbook.
Friends in Rome had warned me: no one should eat pasta allamatriciana nonstop for a week. The sauce a gluttons glorious punishment of pork, pecorino and tomatoes produces one of the most satisfying dishes on the Roman table. But whats the best way to make it? I planned to eat my way all the way to the source waters, in the mountain village of Amatrice, about two hours north of Rome, to find out.'
https://www.democraticunderground.com/12163286
P.S. I may make this soon, as have fresh tomatoes from neighbor's garden. Made it once, without butter and honey:
https://onedishkitchen.com/how-to-make-a-small-batch-of-tomato-sauce/
PJMcK
(21,988 posts)Now I have another dish I have to try! Actually, I think I'll pass this one onto the Landlady(!) since she's the Italian expert, among other nationality's foods.
I searched for 'easy' sauces for small ## of fresh tomatoes, and found this one. Pretty easy, got some carrots, and have fresh basil.
japple
(9,805 posts)make. I always toss in about 1/4 tsp red pepper flakes. When I have fresh tomatoes from the garden, I use that in place of canned. I always put sweet peppers in, either from the garden or the freezer.
ETA: the carrots add a much needed sweetness, earthiness, IMHO. Same reason why I always like to use turnips, parsnips in soup.
elleng
(130,699 posts)My friend likes 'spicy,' so I may add red pepper flakes; thanks.
AND my neighbor gave me a sweet red pepper along with the tomatoes, so I think I'll add it.