spaghetti all amtriciana

Name: spaghetti all amtriciana
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Spaghetti; 7-10 Tbsp Salt; 1 can(s) (850 ml) peeled tomatoes; 2 Onions; 100 g Bacon; 1 small stalk of sage; 1-2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 Tomatoes; 50 g Pecorino cheese; 7-10 Tbsp Sage

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Spaghetti
7-10 Tbsp Salt
1 can(s) (850 ml) peeled tomatoes
2 Onions
100 g Bacon
1 small stalk of sage
1-2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 Tomatoes
50 g Pecorino cheese
7-10 Tbsp Sage

Directions

1
Put spaghetti in boiling salted water and cook for about 8 minutes. For the sauce, cut the tomatoes a little smaller while still in the tin. Peel and finely dice onions. Finely dice bacon. Pluck sage leaves from the stalk, wash and cut into fine strips.
2
Heat the oil. Brown onions and bacon in it. Add canned tomatoes. Season with salt, pepper and sage. Let it braise for about 10 minutes at high heat. In the meantime clean, wash and quarter the tomatoes. Remove seeds. Finely dice the flesh and add to the sauce for the last 2 minutes. Season the sauce again. Serve mixed with the spaghetti.
3
In the meantime clean, wash and quarter the tomatoes. Remove seeds. Finely dice the flesh and add to the sauce for the last 2 minutes. Season the sauce again. Serve mixed with the spaghetti. Grate cheese over it. Serve garnished with sage