Bucatini all'Amatriciana (With Red Datterino Tomatoes)

Serve 2 people


  1. 250 gr Bucatini Pasta
  2. 12.35 oz of whole red Datterino in it juice  (1 jar) 
  3. 150 gr of guanciale or pancetta 
  4. Pecorino di amatrice (or a not too salty pecorino) to taste
  5.  Basil
  6. Fresh chili pepper to taste if prefer
  7. Salt and pepper to taste
  8. Extra virgin olive oil 



  1. Pour very little oil into a pan, the guanciale(or pancetta) cut into strips, some ground pepper and the chilli.
  2. Brown the ingredients stirring for a couple of minutes, then add the whole red datterino tomatoes with its juice, some basil leaves and salt.
  3. Cook the sauce for 15-20 minutes.
  4. Boil the Bucatini in abundant salted water, drain when al dente and toss in a pan with the sauce and a handful of grated pecorino.
  5. Serve and complete the pasta with basil and a little grated pecorino

Shopping list: 

1. Bucatini

2. Whole Red Datterino Tomato In Its Juice 

3. Extra Virgin Olive Oil