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Epicurious

Maccheroni alla San Giovanniello

A deliciously strong pasta dish, taught to me (as were so many others) by my friend Andrea. See page 546 for information on guanciale. Frankly, I can barely write this recipe without rushing off to the stove.

Recipe information

  • Yield

    makes about 4 servings

Ingredients

Salt and black pepper to taste
1/3 cup extra-virgin olive oil
10 garlic cloves, peeled and lightly crushed
1/2 cup cubes or strips of guanciale, prosciutto, other salted ham, or slab bacon
6 fresh plum tomatoes or 1 1/2 cups canned (drained, liquid reserved)
1 pound cut pasta, such as ziti
1 cup roughly chopped fresh basil leaves
1 cup freshly grated pecorino Romano cheese, Parmesan cheese, or a combination

Preparation

  1. Step 1

    Bring a large pot of water to boil for the pasta and add salt. Combine the oil, garlic, and ham in a 10-inch skillet and turn the heat to medium-low. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.

    Step 2

    Chop the plum tomatoes (or crush the canned tomatoes) and add them, along with some salt and pepper, to the skillet; stir and simmer while you cook the pasta.

    Step 3

    Drain the pasta when it is done, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta, and serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsPastaItalianEuropeanGuancialeCured MeatMeatPlum TomatoTomatoVegetableCanned TomatoMainDinnerEasySimmerCookbooks
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