AMATRICIANA PASTA
This pasta is such a great classic of the italian cousine. Something that you don’t want to miss out.
Servings: 2 servings | Calories: 695kcal | Author: Andrea Aronica
Ingredients
2 cloves garlic
20ml olive oil
200g vermicelli pasta
500g San Marzano tomato
165g vegan pancetta (Food Evolution)
4 pieces chili peppers
30g vegan pecorino cheese
1/4 tsp salt
Method
Plunge the whole tomatoes into boiling water for 5 minutes;
Transfer the blanched tomatoes in cold water to peel them better;
Pour olive oil in a frying pan, medium heat;
After 1-2 mins add garlic and 3 chili peppers;
Brown the garlic and chili peppers the add the vegan pancetta from Food Evolution;
Let it cook for 5 mins then set it aside;
In the same frying pan add shredded tomatoes. Cook them for 30 min, remember to add salt and a finely chopped chili pepper*;
Cook vermicelli pasta as shown on the package then mix it with the tomato sauce and pancetta;
There you go! You have your Amatriciana Pasta. Add a bit of vegan pecorino cheese** and you’re good to go.
Notes
* You can add more chili peppers, it’s really up to you.
** Any vegan cheese is fine.
Nutrition
