Thursday, 3 May 2018

Spaghetti Amatriciana (Slimming World friendly)




I make no claims for the authenticity of this Italian inspired dish I've been making it for years and it's a really tasty and economical meal. In the recipe I use carrots, celery and onion which is a great way to use up veg from the veg drawer of the fridge but I have recently discovered in ASDA and I think maybe Iceland do it in the frozen section they sell something called 'base casserole mix' which contains all those veg chopped and ready to use which can make this even quicker to make. Alternatively you can put the veg in a food processor and chop them that way or the good old fashioned way with a knife.  

As always feel free to reduce the chili in this if you don't like it spicy but it is a small amount and just gives a nice warmth it's not too hot. As always when making pasta sauces I keep back a cup or half a mug of the water the pasta was cooked in as when you add this to the finished sauce it makes the sauce come together beautifully to coat the pasta.  



Spaghetti Amatriciana


400g dried spaghetti 
8 bacon medallions (smoked or unsmoked as you prefer chopped )
2 carrots (peeled and finely chopped) 
1 large onion (finely chopped) 
2 sticks celery (finely chopped) 
2 tins chopped tomatoes 
4 cloves garlic (crushed) 
1 tsp chili flakes 
low calorie spray oil
1/2 tsp salt
1 tsp freshly ground black pepper  


Take a large saucepan and spray lightly with the oil then add the carrots, celery, onion, bacon, chili and garlic in the pan and cook over a medium heat for 5-10 minutes until the veg has started to soften. Add the tins of tomatoes and half fill them with water to rinse out and add that to the pan. Bring to the boil then reduce heat and let it simmer for 20 minutes or so until the sauce has reduced down and thickened. Season with salt and pepper add more if needed but remember the bacon can be salty. 

Cook the spaghetti in plenty of boiling , salted water then drain (Remember to save a cup of the pasta water back I leave a cup in the colander to remind me) then add the drained pasta and the reserved pasta water into the saucepan that contains the sauce.  Mix well for a few minutes until the sauce coats the pasta. 


Serves 4 and is syn free and I usually serve with a side salad.









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