Pasta that captures the strong flavors of Calabria.
- 1 lb spaghetti
- ⅝ lb tomatoes, fresh
- 2 bell peppers
- 2 cloves of garlic
- 5 oz guanciale (or bacon)
- 8 leaves of basil
- 2 oz grated Pecorino cheese
- 1 oz extra virgin olive oil
Cube the guanciale (or bacon).
Wash the peppers, remove the seeds and white part inside.
Chop peppers and cook in a pot of boiling water for 2 minutes.
Use a pairing knife to make a small X at the base of each tomato.
Blanch in a pot of boiling water for 40 seconds.
Then, emerge the toamtoes in cold water to cool them down.
Peel, quarter and remove the seeds.
Puree the tomatoes and peppers, using a food mill or food processor.
Heat a plan over medium heat.
Add oil and, when hot, add peeled garlic and guanciale.
As soon as the ingredients are golden, add the tomato and pepper puree.
Cook for 10 minutes, then add the basil.
In the meantime, cook the pasta in a large pot of boiling, salted water.
Check the box for cooking time.
Once cooked, drain the pasta and toss with the pasta sauce.
Sprinkle with grated pecorino and serve immediately.
Source and picture: Academia Barilla