Pasta Amatriciana is the spiciest of the four traditional Roman pasta dishes (the three others are carbonara, grecia and cacio e pepe) and the only one from Rome with a tomato-based sauce. During my masters studies in food culture in Italy, I was lucky enough to live in Rome for about 8 months, and learned how to prepare this delicious pasta from my Italian friends who really know how to cook (and eat) well!
Amatriciana sauce is super easy and inexpensive to make, and I have adapted the recipe I learned using Wild Oats ingredients available in the United States. This recipe is not only filling, but very nourishing because it’s made with heart-healthy organic extra virgin olive oil and anti-oxidant rich, organic tomatoes. Also, I used organic whole wheat spaghetti when developing this dish, which is high in fiber, making you feel fuller (a.k.a. happier) for a longer period of time than when you use white pasta.
Remember to cook with organic ingredients when you can, and set yourself up for success by stocking your pantry with healthy foods so they are readily available to whip up a fantastic meal whenever you want.
Amazing Pasta Amatriciana Recipe
4 ounces diced or cubed prosciutto ham
Warm olive oil in a large sauce pan over medium heat. Add crushed tomatoes, spices and prosciutto. Lower heat to medium-low and simmer for ten minutes, stirring sauce frequently.
Cook pasta al dente. Drain.
Add pasta to the sauce and stir over the heat for 1-2 minutes so that some of the sauce absorbs into the pasta.
Transfer to a large serving bowl, and top with grated Pecorino Romano Cheese.