Cinelli's Pizza and Grill
Recipe of the Month

May 2011

Bucatini Amatriciana

Origin: Lazio, Italy
Serving Size -- 4 People

Ingredients:

1lbs. Bucatini Pasta
3 oz. Pancetta
8 - 10 oz Canellini Beans (canned canellini ok to use--Cento or Progresso Brand)
1 clove of garlic -- Thinly Sliced
1 oz sweet onions -- Thinly Diced
4 - 5 Roma or Plum Tomatoes -- Cut in small wedges
 1/2 - 3/4 cup (depending pan/skillet size) 100% or EV Olive Oil
1 Teaspoon Italian Parsley -- Diced
1 Teaspoon Genovese Basil -- Diced

Preparation
1. Low to Medium flame add olive oil to skillet
2.  Bring water to boil in pot and cook pasta
3.  Add onions and garlic to skillet and cook until lightly golden
4.  Add pancetta and cook for approximately 5 to 7 minutes or until pancetta is no longer raw.  Stir pancetta, garlic and onions repeatedly.
5.  Add diced tomatoes and canellini beans.  Cook for approximately 5 to 7 minutes or until tomatoes begin to soften.  Add parsley and basil and stir continuously.
6.  Add drained pasta to skillet and toss repeatedly with all ingredients.
7.  Ready to serve!