How to Make Authentic Pasta alla Matriciana with Fresh Tomatoes

Simple Summary

Pasta alla Matriciana with Tomatoes is a classic Roman pasta dish featuring a savory sauce of tomatoes, guanciale, and pecorino cheese. This hearty and flavorful meal comes together quickly for a satisfying weeknight dinner.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 400g (14 oz) bucatini or spaghetti
• 150g (5 oz) guanciale, diced (or pancetta as a substitute)
• 500g (18 oz) ripe Roma tomatoes, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100g (3.5 oz) pecorino romano cheese, grated
• 1 tbsp extra virgin olive oil
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil for the pasta.

2. In a large skillet, cook the diced guanciale over medium heat until crispy and the fat has rendered, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the fat in the pan.

3. Add the olive oil to the pan with the guanciale fat. Sauté the chopped onion until translucent, about 3-4 minutes.

4. Add the minced garlic and red pepper flakes to the pan and cook for another 30 seconds until fragrant.

5. Add the diced tomatoes to the pan. Season with salt and pepper. Simmer the sauce for about 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

6. While the sauce is simmering, cook the pasta in the boiling water according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.

7. Add the cooked pasta to the sauce in the skillet. Toss to coat the pasta, adding some of the reserved pasta water if needed to loosen the sauce.

8. Stir in the crispy guanciale and half of the grated pecorino cheese. Toss everything together until the pasta is well coated and the cheese has melted.

9. Serve immediately, garnished with the remaining pecorino cheese and fresh basil leaves if desired.

Chef's Notes

• For the best flavor, use high-quality guanciale if available. Pancetta can be substituted if guanciale is hard to find.
• If fresh tomatoes aren't in season, you can use a 28 oz can of whole peeled tomatoes, crushed by hand.
• The key to a great Matriciana sauce is balancing the saltiness of the guanciale and pecorino with the acidity of the tomatoes. Taste and adjust seasoning as needed.
• For a spicier version, increase the amount of red pepper flakes.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to revive the sauce.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 25g
• Fat: 30g
• Carbohydrates: 70g
• Fiber: 4g
• Rich in lycopene from tomatoes
• Good source of calcium from pecorino cheese

Serving Suggestions

• Serve this hearty pasta dish with a crisp green salad dressed with a light vinaigrette to balance the rich flavors.
• A glass of medium-bodied red wine, such as Chianti or Montepulciano d'Abruzzo, pairs excellently with the robust sauce.
• For a complete Italian meal, start with a small antipasto platter of olives, cured meats, and marinated vegetables.
• Finish the meal with a simple dessert like fresh berries with a dollop of sweetened ricotta or a scoop of lemon sorbet.
• Present the pasta in warmed bowls, garnished with a sprinkle of pecorino and a fresh basil leaf for an authentic trattoria experience.