Spaghetti All - Amatriciana
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cup |
tomatoes
chopped, skinned |
|
| 1 | jar |
pimentos
diced |
*
|
| 1 | tablespoon |
olive oil
|
|
| 14 | ounce |
spaghetti
|
|
| 1 | tablespoon |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
bacon
lean, diced, or grated cheese, or prosciuto |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
tomatoes
chopped, skinned |
|
| 1 | jar |
pimentos
diced |
*
|
| 15 | ml |
olive oil
|
|
| 404.6 | ml/g |
spaghetti
|
|
| 15 | ml |
butter
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
bacon
lean, diced, or grated cheese, or prosciuto |
*
|
Directions
Heat oil and butter in pan and gently fry the bacon for 5 min until golden brown.
Add tomatoes and pimento and cook over moderate heat for 10 min stirring occasionally.
Cook pasta according to directions and drain well.
Mix well with ½ the sauce.
Top with the rest. Sprinkle with cheese and serve with extra cheese on the side.
