Spaghetti Amatriciana
- Total Time
- 0:27
- Prep
- 0:15
- Cook
- 0:12
- Serves
- 4
- Difficulty
- Easy
Reduced-fat bacon gives this Italian classic great flavor. The sauce is spicy – adjust the red pepper flakes to your taste.
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uncooked whole-wheat spaghetti8 oz
-
table salt⅛ tsp, or to taste (for cooking pasta)
-
olive oil1 tsp
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uncooked reduced fat bacon6 slice(s)
-
uncooked onion(s)1 large, finely diced
-
canned diced tomatoes2 cup(s)
-
red pepper flakes¼ tsp
-
table salt⅛ tsp, or to taste
-
black pepper⅛ tsp, or to taste
- Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta.
- Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, flipping once, until crisp; remove from pan and set aside. Increase heat to medium-high and add onion; cook until lightly browned, stirring frequently. Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat.
- Add pasta and reserved pasta cooking water to tomato sauce; toss to coat. Season to taste with salt and pepper. Yields about 1 1/2 cups per serving.