{"id":1654,"date":"2012-04-18T19:23:44","date_gmt":"2012-04-19T00:23:44","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=1654"},"modified":"2012-04-18T19:26:01","modified_gmt":"2012-04-19T00:26:01","slug":"pasta-allamatriciana-and-garlic-bread","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=1654","title":{"rendered":"Pasta All’Amatriciana and Garlic Bread"},"content":{"rendered":"

Pasta all’amatriciana is a must try for everyone !! It’s super easy and delicious . I used thick cut bacon in replace for guanciale , i guess you can always use prosciutto too . They’re a little expensive compared to bacon , i decided to use thick cut bacon . This pasta dish also requires very little ingredients , just 2 cans of tomatoes and onion , and that’s it . The only down side is that it takes about an hour just to let the sauce cook and blends the taste really well , but that’s about it .. you don’t need to do anything else , but just wait and stir the sauce occasionally .<\/p>\n

\"\"<\/a><\/p>\n

You need : <\/strong><\/p>\n

<\/strong>about 4-6 oz of guanciale , prosciutto , or thick cut bacon<\/p>\n

2 large onion , roughly chopped<\/p>\n

3 tsp. garlic , minced<\/p>\n

2 tsp.\u00a0 of red pepper flakes<\/p>\n

2 ( 28 oz ) can whole peeled tomatoes , just mash the tomatoes with your hand before cooking it with the rest of the juice<\/p>\n

1 lb of pasta , i used linguine<\/p>\n

chopped fresh parsley<\/p>\n

parmesan cheese , optional<\/p>\n

1. In a large pot \/ skillet , cook the bacon \/ guanciale , until it’s brown and crispy , then remove 3\/4 of the rendered fat , then remove and reserve about 1\/3 of the bacon .<\/p>\n

2. Add the chopped onion and red pepper flakes , cook until it’s transclusent and light brown . Then add the garlic , cook about a minute , then add the tomatoes and its juice . Bring to boil , and simmer for an hour for the flavour to blend .<\/p>\n

3. Cook the pasta , then drain and start mixing the sauce with the pasta , don’t over flood the pasta with the sauce too much , just add a little at a time .Serve with sprinkle of chopped parsley , freshly grated parmesan cheese and sprinkle of the reserved bacon .<\/p>\n

For the Garlic Bread , you need :\u00a0<\/strong><\/p>\n

a loaf of french bread<\/p>\n

4 cloves of chopped garlic<\/p>\n

3 tbsp. of butter<\/p>\n

2 tbsp. of extra virgin olive oil<\/p>\n

chopped parsley<\/p>\n

1. Mix the butter , oil , and garlic , melt the butter in the skillet , becareful because the garlic is easily burnt .<\/p>\n

2. Put the split french bread under the broiler , for a minute or two , watch it because it’s also easily burnt .<\/p>\n

3. Brush the french bread with the garlic butter , then serve .<\/p>\n","protected":false},"excerpt":{"rendered":"

Pasta all’amatriciana is a pasta with sauce that is made from guanciale with tomatoes , it’s easy and delicious . <\/p>\n","protected":false},"author":16,"featured_media":1655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,8,7,11],"tags":[38],"class_list":["post-1654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-main-dishes","category-food-side-dishes","category-main-dishes-recipes","category-side-dishes-recipes","tag-bacon-pasta-tomatoes-guanciale"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1654"}],"version-history":[{"count":3,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1654\/revisions"}],"predecessor-version":[{"id":1657,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1654\/revisions\/1657"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/1655"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}