Eating and traveling: Hunting for the Real Pasta all'Amatriciana

[elleng]

'Start in Amatrice, Italy, and eat five versions of the dish in just four days. Then set aside your Marcella Hazan cookbook.

Friends in Rome had warned me: no one should eat pasta all’amatriciana nonstop for a week. The sauce — a glutton’s glorious punishment of pork, pecorino and tomatoes — produces one of the most satisfying dishes on the Roman table. But what’s the best way to make it? I planned to eat my way all the way to the source waters, in the mountain village of Amatrice, about two hours north of Rome, to find out.'

https://www.democraticunderground.com/12163286

P.S. I may make this soon, as have fresh tomatoes from neighbor's garden. Made it once, without butter and honey:

https://onedishkitchen.com/how-to-make-a-small-batch-of-tomato-sauce/

[PJMcK]

1. Okay, now I'm hungry!

Now I have another dish I have to try! Actually, I think I'll pass this one onto the Landlady(!) since she's the Italian expert, among other nationality's foods.

[elleng]

2. GOOD, PJ!

I searched for 'easy' sauces for small ## of fresh tomatoes, and found this one. Pretty easy, got some carrots, and have fresh basil.

[japple]

3. Thanks for the small batch sauce recipe. It sounds very much like what I usually

make. I always toss in about 1/4 tsp red pepper flakes. When I have fresh tomatoes from the garden, I use that in place of canned. I always put sweet peppers in, either from the garden or the freezer.

ETA: the carrots add a much needed sweetness, earthiness, IMHO. Same reason why I always like to use turnips, parsnips in soup.

[elleng]

4. You're welcome!

My friend likes 'spicy,' so I may add red pepper flakes; thanks.

AND my neighbor gave me a sweet red pepper along with the tomatoes, so I think I'll add it.