Spaghetti All'amatriciana

Health Staff
Updated
Spelt, an ancient grain, is rich in protein and fiber, and it's best used in sautéed dishes (it can fall apart when baked).

Yields: 6

Prep Time time: 10 minutes

Cook Time time: 30 minutes

Total Time time: 40 minutes

Ingredients

  • 3 pancetta, chopped

  • 1 small onion, finely chopped

  • 1/4 crushed red pepper flakes

  • 3 cloves garlic, thinly sliced

  • 1/4 dry white wine

  • 1 28-oz. can whole peeled tomatoes

  • 1 tomato paste

  • 1 salt

  • 12 spelt spaghetti

  • 1/2 finely grated pecorino

Nutrition

calories 321

fat 9g

saturated fat 3g

cholesterol 20mg

fiber 7g

protein 14g

carbohydrate 49g

sodium 613mg

iron 3mg

calcium 125mg

Directions

  1. 1. In a large nonstick skillet, sauté pancetta over medium heat until golden, 3 minutes. Add onion and red pepper flakes; sauté until onion has softened, 3 minutes. Add garlic; sauté for 1 minute. Pour in wine; simmer until almost evaporated, 30 seconds. Add tomatoes with juice and tomato paste, squeezing tomatoes to break them up. Simmer, stirring frequently, until reduced and thickened, 10 minutes. Remove skillet from heat. 2. Bring a pot of water to a boil. Add salt and pasta. Stir and cook until al dente, 7 minutes or according to package directions. Reserve 1/2 cup cooking water; drain pasta. 3. Add cooking water, pasta and 1/4 cup pecorino to skillet. Cook over medium heat, stirring gently, until pasta is coated and sauce has reduced to desired consistency, 2 to 3 minutes. Top with remaining 1/4 cup pecorino and additional red pepper flakes, if desired.