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Pasta all'amatriciana with roasted tomatoes

and Italian classic dish
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: amatriciana
Servings: 4


For the roast tomatoes sauce

  • 500 gr pomodori tomatoes
  • 1 onion roughly chopped
  • 1 clove of garlic one sheet of roasted tomatoes in my case
  • 3-4 springs of thyme


  • 150 gr guanciale or pancetta cubed
  • 50 ml white wine
  • A pinch of paprika flakes if you like it spicy
  • 500 gr bucatini or pasta of choice
  • 1 tablespoon of olive oil
  • Pecorino to grate on top


  • For the Tomato sauce, simply layer a baking tray with the chopped onion, a clove of garlic and a bit of olive oil. Roast for 30-35 minutes at 180C. Once soft, let them cool down a bit and pinch the skins of the tomatoes. Transfer to a food processor and give them a whizz. You can keep in the fridge for 2 days or freeze for later.
  • Heat up a bit of olive oil in your pot and cook the pancetta over medium-low heat. If using paprika flakes, add them in now.
  • Once the pancetta cubes turn lightly golden, add the white wine and reduce by three quarters.
  • Follow in with the tomatoes and simmer for 10–15 minutes until the sauce has thickened. Taste and add salt to your taste.
  • Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions. Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated.
  • Serve straight away with plenty of grated Pecorino.


if not roasting from fresh, use a tin of pomodori roughly chopped instead.