Recipe: Linguini Amatriciana
by Chef Michael Huff & Chef Enza
Enza’s Italian Restaurant
Serves 2 to 4 people
- 1/4 cup of extra virgin olive oil
- 1 pound cooked linguini or Bucatini pasta
- 10 oz. ¼ " diced pancetta
- 4 cloves garlic smashed
- 1 28 oz. can San Marzano Tomatoes
- 1 small red onion sliced thin
- Pinch red pepper flakes if desired
- Plenty of freshly grated Pecorino Romano cheese, Parmesan if you prefer. (Pecorino is a sheep’s milk cheese and is a bit sharper than Parmesan which is a cow’s milk cheese.)
- Boil pasta in salted water, 7‐10 min.,
- While pasta is boiling, add olive oil to a hot sauté pan over medium heat. Add garlic and sauté garlic until light brown for about 2‐3 minutes. Add pancetta and pepper flakes if desired. Stir and sauté another 2‐3 minutes. Then add onions and stir with wooden spoon and cook 2‐3 minutes more. Add tomatoes and fresh basil and season with a pinch of salt and fresh ground black pepper.
- Let sauce cook 5‐ 6 minutes, don’t forget to check pasta and drain thoroughly, reserving ¼ cup pasta water.
- Add some fresh grated cheese to sauce and then add pasta and toss well. If sauce is too thick add a little pasta water.
- Transfer pasta to bowl and sprinkle more grated cheese over top, enjoy with some crusty Italian bread and a glass of your favorite wine!
Yogurt w/ granola and fresh fruit
- 16 oz. plain yogurt (or mascarpone cheese)
- Fresh raspberries
- Your favorite granola
- In 2 champagne or parfait glasses, add 4 oz. of yogurt to each glass. Then add fruit and then 4 more oz. yogurt. Top with granola and a little more fruit!