This pasta dish is my go to dish when I cannot be bothered making something fancy when I have a lot of mouths to feed. My husband loves my Matriciana and you can always mix it up – another favourite among his family is baking it in the oven with some extra cheese on top and serving with garlic bread. Instant hit!
500g Penne Pasta
6 rashers bacon, chopped
4 fresh tomatoes or 2 tins diced tomatoes
2 tsp chilli flakes
1 onion, diced
2 tbs tomato paste
To prepare using the four fresh tomatoes, first must peel the skin off. To do this, insert a fork into the tomatoes and place over a medium – high open flame and rotate around. This will allow the flesh of the tomato to slowly burn away and be easy to remove as well as tenderise the tomato. Once completed, dice and place in bowl.
Place a large pot of water on the stove and bring to the boil with some oil and salt in the water. Once boiled, add the pasta and cook until al dente.
While waiting for the pasta water to boil, dice onion and bacon and place in pan with a little oil over a low – medium heat and heat until beginning to brown. Add either the four fresh tomatoes / 2 tins diced tomatoes and stir for five minutes. Gradually add the tomato paste and chilli flakes and stir until starting to boil.
Add salt to taste. Also add more chilli flakes if you desire a spicier dish.
Once pasta and sauce is ready, drain the pasta of all water and combine pasta with sauce. Serve immediately.