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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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My far-from-the-truth Amatriciana sauce variation. Bacon and olive tomato sauce, oh my! Good in times of hunger and poverty, when pasta is plentiful. Ingredients:
6 ounces bacon |
2 minced garlic cloves |
8 ounces tomato paste (i used about a can and a half of those little 5 oz-ish cans) |
1 1/2 cups water |
2 tablespoons balsamic vinegar |
1/2 teaspoon black pepper |
1/8-1/4 teaspoon cayenne pepper |
1 teaspoon basil |
1 pinch sugar |
1/2 cup black olives (whole, remove pits and coarsely chopped) |
salt, at own discretion |
Directions:
1. In a heavy-bottomed saucepan, fry bacon until slightly crisp, and pour off all fat, save 2 tablespoons
2. Add garlic, stir to cook until fragrant.
3. Add water to deglaze (scraping off the browned bits at the bottom of the pan), then stir in tomato paste until smooth.
4. Add all remaining ingredients, except black olives, and simmer over low heat, stirring frequently, about 10 minutes.
5. Then, stir in olives, cook another 3-5 minutes, and serve.
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