Jamie Oliver Pasta Amatriciana is made with guanciale, San Marzano tomatoes, Pecorino-Romano, shallots, and garlic. This traditional Jamie Oliver Pasta Amatriciana recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
More Jamie Oliver Recipe:
- Jamie Oliver Creamy Seafood Pasta
- Jamie Oliver Bacon Mushroom Pasta
- Jamie Oliver Chicken Tomato Pasta
🧡 Why You’ll Love This Pasta Amatriciana Recipe:
- Rich Flavor: The combination of guanciale, San Marzano tomatoes, and Pecorino-Romano creates a deeply savory and delicious sauce.
- Quick and Easy: This recipe comes together in about 30 minutes, making it perfect for a weeknight dinner.
- Authentic Italian Taste: Inspired by traditional Italian cooking, this dish brings authentic flavors to your kitchen.
🍅 Jamie Oliver Pasta Amatriciana Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 4 ounces (115g) guanciale, pancetta, or bacon, diced small
- 1 large shallot, thinly sliced
- 3 cloves garlic, minced
- One 28-ounce (800g) can of whole San Marzano tomatoes, crushed by hand with their juices
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, plus more if you like heat
- 1 rind of Pecorino-Romano cheese
- 1/2 cup finely grated Pecorino-Romano, plus more for serving
- 1 pound (450g) linguine or your preferred pasta
🍝 How To Make Jamie Oliver Pasta Amatriciana
- Heat the olive oil in a large pot over medium heat. Add the diced guanciale and cook until golden brown, about 3-4 minutes.
- Add a splash of water (about 2 tablespoons) to the pot and cook for another minute to render the fat. Add the sliced shallot and minced garlic, cooking for 1-2 more minutes until fragrant.
- Add the crushed tomatoes, black pepper, red pepper flakes, and cheese rind to the pot. Season with salt and cook until the tomatoes break down and the sauce thickens, about 5 minutes.
- In a separate large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Return the pasta to the pot and add 1/2 cup of the reserved pasta water. Stir over medium-high heat until the pasta is well coated with the sauce, about 1 minute. If the pasta seems dry, add more pasta water as needed.
- Remove the pot from heat and stir in the grated Pecorino-Romano. Taste and adjust seasoning with salt if necessary.
- Serve the pasta in bowls, drizzling with a bit of extra-virgin olive oil, and sprinkling with additional Pecorino-Romano and freshly cracked black pepper.
đź’ Recipe Tips:
- Cook Guanciale Slowly: Let the guanciale cook until it’s golden and crispy to add rich flavor to the sauce.
- Crush Tomatoes by Hand: Crushing the tomatoes by hand ensures a better texture for the sauce compared to using a blender or food processor.
- Reserve Pasta Water: Saving pasta water is crucial for adjusting the sauce’s consistency. The starch in the water helps bind the sauce to the pasta.
- Add Fresh Cheese at the End: Mix in freshly grated Pecorino-Romano cheese off the heat to make the sauce smooth and creamy.
🥗 What To Serve With Pasta Amatriciana?
Pasta Amatriciana pairs well with garlic bread, a simple green salad, roasted vegetables, and bruschetta. It also can be served alongside antipasto, caprese salad, sautéed spinach, and Italian meatballs for a complete and delicious meal.
🎚 How To Store Leftovers Pasta Amatriciana?
- Refrigerate: Store the Pasta Amatriciana in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place the Pasta Amatriciana in a freezer-safe container and freeze for up to 2 months.
🥵How To Reheat Leftovers Pasta Amatriciana?
- In The Oven: Preheat your oven to 350°F (175°C). Place the pasta in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warm.
- In The Microwave: Put the pasta in a microwave-safe bowl. Cover and heat on medium power for 1-2 minutes, stirring halfway through.
- On The Stove: Heat a skillet over medium heat. Add the pasta and a splash of water. Stir and cook until warmed through, about 5 minutes.
FAQ’S:
Can I Use A Different Type Of Pasta?
Yes, you can use any pasta you like. Traditional choices are bucatini or spaghetti, but use whatever you have.
What Can I Use Instead Of Guanciale If I Can’t Find It?
If you can’t find guanciale, use pancetta or bacon. They taste similar and will work well.
How Do I Know When The Sauce Is Thick Enough?
The sauce is ready when it is thick enough to coat the back of a spoon. This usually takes about 5 minutes.
More Jamie Oliver Recipe:
Jamie Oliver Pasta Amatriciana Nutrition Fact:
- Calories: 614
- Total Fat: 28g
- Saturated Fat: 8.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 3.7g
- Monounsaturated Fat: 14g
- Cholesterol: 28mg
- Sodium: 1506mg
- Total Carbohydrates: 74g
- Dietary Fiber: 8.4g
- Sugars: 8.2g
- Protein: 17g
- Calcium: 151mg
- Iron: 4.1mg
- Potassium: 593.3mg
Jamie Oliver Pasta Amatriciana
Description
Jamie Oliver Pasta Amatriciana is made with guanciale, San Marzano tomatoes, Pecorino-Romano, shallots, and garlic. This traditional Jamie Oliver Pasta Amatriciana recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced guanciale and cook until golden brown, about 3-4 minutes.
- Add a splash of water (about 2 tablespoons) to the pot and cook for another minute to render the fat. Add the sliced shallot and minced garlic, cooking for 1-2 more minutes until fragrant.
- Add the crushed tomatoes, black pepper, red pepper flakes, and cheese rind to the pot. Season with salt and cook until the tomatoes break down and the sauce thickens, about 5 minutes.
- In a separate large pot of salted boiling water, cook the pasta until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- Return the pasta to the pot and add 1/2 cup of the reserved pasta water. Stir over medium-high heat until the pasta is well coated with the sauce, about 1 minute. If the pasta seems dry, add more pasta water as needed.
- Remove the pot from heat and stir in the grated Pecorino-Romano. Taste and adjust seasoning with salt if necessary.
- Serve the pasta in bowls, drizzling with a bit of extra-virgin olive oil, and sprinkling with additional Pecorino-Romano and freshly cracked black pepper.
Notes
- Cook Guanciale Slowly: Let the guanciale cook until it’s golden and crispy to add rich flavor to the sauce.
- Crush Tomatoes by Hand:Â Crushing the tomatoes by hand ensures a better texture for the sauce compared to using a blender or food processor.
- Reserve Pasta Water: Saving pasta water is crucial for adjusting the sauce’s consistency. The starch in the water helps bind the sauce to the pasta.
- Add Fresh Cheese at the End:Â Mix in freshly grated Pecorino-Romano cheese off the heat to make the sauce smooth and creamy.
Jamie Oliver Pasta Amatriciana