PASTA ALLA MATRICIANA

This is a great and really easy dish that will get those taste buds in 4th gear !

First thing is to put on some great Italian classical (I'd go with Verdi for this dish), take three deep breaths and go....

YOU'LL NEED:
- 4 thick slices of pancetta or bacon chopped into small squares
- 1 large white onion (sliced thin)
- 3 garlic cloves (never us the store bought stuff that I see everywhere)
- 1/2 teaspoon crushed red pepper flakes
- 1 tin chopped or diced tomatoes or better about 1/2 kilo (1 lb) mature whole tomatoes fresh from the market
- 600 grams (1lb) spaghetti, I like pici (which are wormlike thick spaghetti)
- a handful of chopped parsley
- 100 grams freshly grated parmigiano cheese
- Extra virgin olive oil

WHAT TO DO:
- cook your cut up bacon or pancetta in a wide and relatively deep frying pan over medium/high heat with 2 T-spoons olive oil until the fat is rendered (about 5-7 minutes).
- Add the finely cut onion and cuook until soft.
- Add in the smashed garlic cloves and red pepper flakes and cook for approx. 3 minutes.
- Add a fist of chopped parsley and stir in and add the tomatoes. Bring to a gentle boil and reduce the heat to low and simmer for about 10-15 minutes and be sure to stir (keep on the heat until the sauce has thickened slightly).
- To your boiling water for the pasta add a couple T-spoons salt and a dash of olive oil, add the pasta. When the spaghetti is just al dente, strain and add to your sauce and mix in well for a few minutes. Add some fresh cut parsley to the and stir out onto the plates. Add a sprinkle of parmigiano cheese and a dash of olive oil.

- Serve with a hearty Chianti Red

ENJOY !