Mediterranean Diet and Culture
in Tuscany and Umbria, Italy
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Bucatini All’ Amatriciana

5/27/2016

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Picture
Serves 4

Ingredients
  • 2 tablespoons olive oil
  • 1 ½ teaspoons pepperoncino
  • 7 ounces pancetta or guanciale
  • 4 cups tomato puree
  • 1 teaspoon salt, divided
  • 8 ounces pasta, bucatini preferred, or spaghetti
  • 1 ounce finely grated cheese,  
  • Pecorino Romano or Parmigiana Reggiano

Directions
To prepare the sauce
  • Saute the guanciale or pancetta in olive oil until slightly crisp. Add the tomato puree and pepperoncino. Cook together for 10 to 15 minutes. Add salt to taste.

To prepare the pasta
  • Fill a large pot with water, add salt, and bring to a boil over high heat. Add the pasta and stir for one minute, turn the heat down, and cook pasta until al dente. Drain the pasta when done. Add the pasta to the sauce and mix well to thoroughly coat.
  • Top with cheese and serve.

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    Buon Appetito!

    We hope you will enjoy these recipes and perhaps incorporate them into your own wonderful cuisine. We extend our deepest thanks to chefs Rosa Di Donna and Rossella Vasta for sharing their family recipes and teaching us the secrets to making wonderful Umbrian and Italian food. Also, many thanks to Paola, Anna, Ivan and Bebe for their valued support in helping to make all of this happen. None of this would have been possible without the language translations of Catia Melani, who made everything a joy to learn with her love of Italian, English, culture, and of course, Mediterranean food. Buon Appetito!

    Kudos to the UNF students for taking notes and documenting the recipes, and converting them to U.S. measures.

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