• D73094bfa162670e98f70411728ae261

Spaghetti With Tomato Conserva, Pancetta, And Pecorino

In this version of the classic Italian pasta dish spaghetti all’Amatriciana, tomato conserva delivers deeper tomato flavor than canned tomatoes. If you can get guanciale (cured pig cheek), try it instead of pancetta for more pronounced porkiness.

Prep
Cook
Serves 6people
Ingredients
kosher salt
1
lb dried spaghetti
5
tbs extra-virgin olive oil
4
ozs thinly sliced fatty pancetta, cut into 1/2-inch strips
2
cups Tomato Conserva, coarsely chopped
1/2
tsp crushed red pepper flakes
2
ozs finely grated aged Pecorino
romano (2 cups using a rasp grater)
1/2
cup packed whole flat-leaf parsley leaves
4
lbs ripe, meaty tomatoes, such as beefsteak or plum, cored and sliced crosswise 1/2 inch thick
2
medium cloves garlic, smashed and peeled
1/2
cup extra-virgin olive oil
kosher salt and freshly ground black pepper
Directions
1.
Position racks in the upper and lower thirds of the oven and heat the oven to 350°F.
2.
Divide the tomatoes and garlic between two large rimmed baking sheets. Drizzle the oil over the tomatoes and season with 1tsp. salt and several grinds of pepper. Gently toss the tomatoes to evenly coat with the oil and then spread in a single layer.
3.
Put the sheets in the oven and lower the heat to 225°F. Slowly roast, switching the positions of the sheets halfway through, until the tomatoes look like juicy sun-dried tomatoes, wrinkly and slightly browned in spots, 5 to 6 hours. Let the tomatoes cool for at least 10 minutes before serving or using.
4.
Bring a large pot of well-salted water to a boil. Cook the pasta for 1 minute less than package directions for al dente. Reserve about 1 cup of the pasta water and then drain the pasta.
5.
Meanwhile, heat 3 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the pancetta and cook, stirring occasionally, until golden-brown, about 3 minutes.
6.
Add the conserva, red pepper flakes, and 1/2 cup of the pasta water and toss to combine. Add the pasta and cook, tossing, until al dente, 1to 2 minutes. Turn the heat to medium low and add the remaining 2 Tbs. olive oil, half of the pecorino, and the parsley. Toss, adding more pasta water, if needed, to loosen the sauce. Season to taste with salt and serve sprinkled with the remaining pecorino.

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