Bucatini Amatriciana with Pancetta Olives

Nutrition per serving

Calories853 kcal
Protein20.6 g
Carbs94.8 g
Fats44.4 g
Saturated Fat11.9 g
Monounsaturated Fat11.3 g
Polyunsaturated Fat2 g
Sugars6.4 g
Fiber15.4 g
Sodium1,465 mg

Ingredients

Onion
Garlic
Parmesan Cheese
Red Pepper Flakes (Chili Flakes)
Pancetta
Chopped Tomatoes (canned)
Black Olives
Olive Oil
Bucatini Pasta
1. Peel/slice the onion into half-moon shapes

2. Peel/crush the garlic (do not chop)

3. Grate the Parmesan

4. Cook the pasta in lightly salted boiling water according to package instructions until al dente. Reserve 2 tbsp of the pasta water before draining.

5. Meanwhile, in a pan, heat ½ a tbsp of olive oil over medium-low heat. Add the onion, garlic with a pinch of chili flakes and cook for 3 minutes, then add the pancetta and cook until the pancetta is slightly crispy.

6. Add the tomatoes, olives with a pinch of sugar, salt and pepper and gently simmer for about 3 minutes until the liquid has absorbed and the sauce thickened.

7. Add the drained pasta to the sauce with the reserved pasta water and gently stir to coat the pasta.

8. Serve in a bowl with the grated Parmesan sprinkled over the top