Ingredients

• 400 g San Marzano tomatoes
• 350 g bucatini
• 80 g pecorino di Amatrice (alternatively,
• 1 pc fresh red pepper
• extra virgin olive oil
• salt

For the recipe of bucatini with amatriciana, cut the bacon into sticks. Fry in a saucepan with
a drizzle of oil, then remove it from the casserole and keep it aside. Cut the tomatoes with two small cuts
cross, blanch them in boiling salted water per minute, transfer them to water and ice, peel them, remove the seeds and cut them into small pieces.
Clean the peppers by removing the seeds and cut into slices; add it to the saucepan where you have browned the bacon together with the tomatoes and cook the sauce for – minutes; at the end add the pillow. Cook the bucatini in boiling salted water, drain them al dente and toss with the grated sauce and pecorino.

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