Happy Friday!
Here’s your weekly dose of How I Cook+.
Sunday Sauce is back! we’re 3 down, and this one is a goodie, it’s a cross between an Amatriciana and a roasted tomato spaghetti taught to me by cats down at Forza Wine.
A handful of distinctly Roman ingredients here, would be proud.
Happy cooking,
B x
We’re back with another plate of delightfully comforting tomatoey pasta. It’s been a minute since our last Sunday Sauce, so I’m very pleased to see its return. This is the one I make for myself when I’m flying solo. My partner is a pescatarian, so I’ll make this when I’ve got a pal over or I’m cooking for one.
I find it extraordinarily hard not to demolish the whole pan to myself, and if I’m honest I often will. Following this shameless display of gluttony I’ll sit, fat and happy, on my sofa reclining like a Roman, waiting for grapes to be dangled into my open mouth. Well, sort of.
SUNDAY SAUCE VIA ROMA!
Above sits a picture of a trayful of fairly Roman ingredients. You’ll see spaghetti (not completely bound to the city of Rome but heavily associated with it’s 4 classic pastas; Cacio E Pepe, Gricia, Amatriciana & Carbonara), Pecorino Romano and Guanciale. Along with garlic and tomatoes, we’re teetering on the edge of an Amatriciana here. What’s that? I hear you cry…
Amatriciana is one of those classic Roman pastas. It comprises of guanciale, tomato, chilli,