Amatriciana con #SNP Home Base!

Amatriciana con #SNP Home Base!

I made this rich tomato pasta on Saturday and it packs more of a punch than its simple ingredient list suggests. Pasta Amatriciana is a traditional Roman pasta that is made from a sauce of guanciale, tomato, pecorino, pepper, and chilli. It’s a pantry staple pasta that delivers robust flavours, a hint of heat, and 100% satisfaction. And I can confidently say, it’s made even simpler—and more delicious—with SNP home base sauce.

It was just me so throwing it together went something like this. Heat a good glug of olive oil over medium to low heat. Add about 150g of guanciale lardons and cook, stirring occasionally, until golden, about 5 minutes. Pour in half a jar of SNP home base along with a good pinch of dried chilli flakes and a very generous grind of black pepper – I’d say ¼ tsp. Stir, reduce heat slightly, and leave to simmer uncovered for about 10 minutes until rich and thickened. Meanwhile, bring a large pot of salted water to a rapid boil and cook pasta until just molto al dente (we are finishing it off in the sauce). Put aside about ½ cup of the pasta cooking water and drain pasta or do as I do and fling the pasta, dripping wet, directly into the sauce. Add a small knob of butter, a good splash of pasta water, a handful of grated pecorino, and stir the pasta vigorously over low heat. Round and round, until each strand is well coated. Add more pasta water if things need loosening up. Serve with extra cheese and pepper.

You can view this recipe on Instagram here.

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