BBC HomeExplore the BBC
This page was last updated in September 2007We've left it here for reference.More information

10 December 2009
Accessibility help
Text only
TV and radio Directory A to Z Chat Lifestyle Food homepage

BBC Homepage
Lifestyle
Food
Take on the Takeaway
Recipes and Information
Final recipe
TV and radio
Talk
Newsletter
Contact Us

Like this page?
Send it to a friend!
 

Take on the Takeaway
Download and print this recipe
PDF will open in Adobe Acrobat
Prep time
15 mins
Cooking time 25 mins

Ingredients

For the sauce
3-4 tbsp extra virgin olive oil
1 onion, peeled and chopped
4 slices streaky bacon, rind removed, chopped
500g/1lb 2oz ripe cherry tomatoes, cut in half
salt and freshly ground black pepper


For the pasta
1 tsp salt
2 litres/3½ pints boiling water
250g/9oz penne pasta
20g/¾oz parmesan cheese, finely grated, to serve

For the bruschetta
2 ciabatta rolls, cut in half
1 garlic clove, peeled and cut in half
extra virgin olive oil, for drizzling
250g/9oz ripe cherry tomatoes, cut into quarters
1 x 125g/4½oz ball buffalo mozzarella
salt, to taste
1 small bunch fresh basil, leaves only


Step -by-step

Frying the onion
1. For the sauce, heat the oil in a frying pan, add the onion and cook over a medium heat for about 2-3 minutes, until softened.
Frying the bacon
2. Add the bacon to the pan and fry gently until lightly golden-brown, about ten minutes
Adding the tomatoes to the pan
3. Add the tomatoes to the pan and stir well.
Seasoning with freshly ground black pepper
4. Reduce the heat and simmer until the tomatoes begin to break down, about five minutes. Season, to taste, with salt and freshly ground black pepper, but take care with the salt as the bacon is salty.
Adding the pasta to the pan
5. For the pasta, place the salt into a saucepan of boiling water and add the penne.
Adding the pasta to the pan
6. Boil for 8-10 minutes, or according to packet instructions, until al dente (the pasta should give some resistance when bitten into). Drain, then add to the pan with the sauce and mix well.
Toasting the ciabatta
7. Meanwhile, for the bruschetta, preheat the grill to medium. Toast the ciabatta halves on both sides.
Rubbing the bread with garlic
8. Lightly rub the cut sides of the garlic clove over the ciabatta halves.
Drizzling with olive oil
9. Drizzle generously with olive oil.
Arranging the mozzarella on the tomatoes
10. Place the tomatoes on top of the ciabatta. Tear the mozzarella into pieces and place on top of the tomatoes.
Tearing the basil leaves
11. Season, to taste, with salt and drizzle over a little more olive oil. Tear the basil leaves into pieces and scatter over the top.
Italian penne all'Amatriciana
12.To serve, divide the pasta between two bowls and sprinkle over the parmesan. Serve with the bruschetta with mozzarella.

Ida Crolla and the Eatalia team

Chef Ida Crolla and the Eatalia team have the following advice on how to make vibrant, fresh-tasting Italian food:

1. When cooking pasta, cook it 'al dente' - it should retain a bit of firmness, so that there's still a little 'bite' in it. The term 'al dente' literally means 'to the tooth'.

2. Try using pancetta instead of streaky bacon to make your penne all'Amatriciana. This Italian dry-cured pork gives the sauce lots of flavour.

3. The key to the making the best bruschetta is to use the freshest ingredients. Use the ripest tomatoes and the freshest basil leaves and drizzle the bruschetta with extra virgin olive oil.

In Lifestyle

Search for other recipes
Get Cooking
More BBC Food TV and Radio
Message board
Saturday Kitchen

Elsewhere on bbc.co.uk

Radio 4's The Food Programme

Elsewhere on the web

Food Standards Agency
The BBC is not responsible for content on external websites



About the BBC | Help | Terms of Use | Privacy & Cookies Policy