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4.9 from 27 votes

Fresh Tomato Amatriciana

Amatriciana with Fresh Tomatoes, is a delicious Italian Pasta Dish, made with either pancetta or guancialli and fresh tomatoes. It is a fast and easy dinner Idea for any occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 servings
Calories: 280 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 7-8 fresh San Marzano or Roma tomatoes (or ripe tomatoes of choice)
  • 3-4 cups cooked pasta ( bucatini, spaghetti, penne or rigatoni )
  • 3 tablespoons olive oil (40 grams)
  • ½ cup chopped pancetta or guanciale (100 grams)
  • 1-2 cloves garlic finely chopped
  • 1 teaspoon oregano
  • ½ teaspoon dried basil
  • 1-3 pinches salt (depending on how salty the pancetta or guanciale is)
  • 1-2 pinches hot pepper flakes (optional)
  • 5-7 fresh basil leaves chopped (divided)
EXTRAS
  • 2-3 tablespoons freshly grated parmesan/parmigiano cheese

Instructions

    Cup of Yum
  1. Wash the tomatoes and place in a large bowl, cover them with boiling water and let sit for approximately 10-15 minutes, drain (should be easy to remove the skin, (hold the tomato with a fork and remove skin with a knife) be careful because it is very hot), slice tomato in half and remove insides and seeds, chop into large pieces.
  2. In a large pot of boiling salted water and cook the pasta al dente.
  3. While water is boiling and pasta is cooking make the sauce - In a large frying pan or skillet add the olive oil and chopped pancetta, let cook on low to medium heat until pancetta starts to brown, add the garlic, chopped tomatoes, oregano, dried basil, salt and hot pepper flakes stir to combine, let cook covered for approximately 10 minutes, add the chopped fresh basil and continue to cook uncovered until thickened.
  4. Gently toss with 3 cups of the drained cooked al dente pasta and 2-4 tablespoons of pasta water, cook on medium/high heat a minute or two, continually tossing or gently stirring, serve immediately. Top with freshly grated Parmesan cheese and freshly chopped basil if desired. Enjoy!

Notes

  • Approximately 1 1/2 to 2 cups is equal to 3 cups cooked. One cup of uncooked pasta is equal to approximately 70 grams (I measured with mezze rigatoni).
  • The sauce can be stored in an air tight container in the fridge for two days. It can also be frozen in a freezer safe bag or container. It will last up to three to four months.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 36g (12%) Protein 7g (14%) Fat 12g (18%) Saturated Fat 1g (5%) Cholesterol 1mg (0%) Sodium 23mg (1%) Potassium 548mg (16%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1825IU (37%) Vitamin C 29.7mg (33%) Calcium 38mg (4%) Iron 2.1mg (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 36g 12%
Protein 7g 14%
Fat 12g 18%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 23mg 1%
Potassium 548mg 12%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1825IU 37%
Vitamin C 29.7mg 33%
Calcium 38mg 4%
Iron 2.1mg 12%

* Percent Daily Values are based on a 2,000 calorie diet.