Monday, May 31, 2010

Pasta Amatriciana

I got this recipe off the Sherbet Blossom website & it is SO good!  However, I did make a few changes.  I used 6 slices of canadian bacon because one didn't seem like enough (unless it was for 1 person) and I used 2 cans of diced tomatoes instead of 1.  Enjoy!

2 tsp olive oil
1 slice canadian bacon, chopped
1 onion, chopped
1 garlic clove, minced
1 14-oz can diced tomatoes
1/2 tsp dried oregano
1/4-1/2 tsp crushed red pepper
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 cup water
1/2 lb whole-wheat spaghetti
1 tbsp chopped fresh parsley

Heat the oil in a large saucepan over medium-high heat. Add the bacon and cook until heated through. Stir in the onion and garlic; cook, covered, shaking the pan occasionally, until softened, about 5 minutes. Stir in the tomatoes, oregano, crushed red pepper, salt, ground pepper, and water; bring to a boil. Reduce the heat and simmer, uncovered, until the sauce is slightly reduced, about 5 minutes.
Meanwhile, cook the spaghetti according to package directions. Drain, toss with the sauce, and sprinkle with the parsley.

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