Saturday, March 22, 2008

Local Eating 2007 Re-Cap

Spaghetti all'Amatriciana

*a great use for those tomatoes you canned last summer (while they still last!)

2 tbsps vegetable oil
1 tbsp butter
1 medium onion, chopped
1 package bacon, chopped
1 quart canned tomatoes

chopped hot red chili pepper
3 tbsp grated parmesan
2 tbsp grated romano
1 pound pasta

1. Put the butter, oil, andonion in a saucepan and turn on the heat to medium. Saute the onion until it becomes a pale gold, then add the bacon. Cook for about one minute, stirring once or twice. Add the tomatoes, the chili pepper, and salt, and cook in the uncovered pan at a steady, gentle simmer for 25 minutes. Taste and correct for salt and pepper.
2. Toss the pasta with the sauce, then add both cheeses, and toss again.