RomanItalian
Tuna Amatriciana
by Cucina con Ruben · 548K subscribers on YouTube
A Roman twist on the classic amatriciana, swapping guanciale for crispy tuna ventresca, cooked with onion, white wine, and tomatoes, finished with pecorino and pepper.
- Difficulty
- easy
Ingredients
8 items- Olive OilFor sautéing
- OnionOne onion, finely chopped
- Ventresca di TonnoTuna belly (ventresca)
- White WineA splash
- Peeled TomatoesPeeled tomatoes
- Mezza ManicaShort pasta shape
- Pecorino RomanoGrated, to taste
- Black PepperFreshly ground, to taste
Method
- Heat oil in a pan and sauté the onion until golden.
- Add the tuna ventresca and cook until crispy. Remove most of it, leaving a few pieces in the pan.
- Deglaze with a splash of white wine and let it evaporate.
- Add peeled tomatoes, crush them, and cook for about 10 minutes.
- Meanwhile, cook the mezza manica pasta in salted boiling water until al dente.
- Drain the pasta and transfer it to the sauce. Toss well and finish cooking together.
- Serve with grated pecorino, black pepper, and the reserved crispy ventresca on top.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
