The flavor of summer in a bowl almost any time of year. This delicious recipe is easy and quick to make, perfect for those flavorful & wholesome meals you want without taking all night to cook.
The olive oil browned garlic has such a deep aroma that is perfect for anytime of year. The real trick to perfectly browning garlic is to start it in a room temperature pan and slowly bring the heat to achieve a gentle sizzle in the pan. Be sure to add a pinch of salt and stir the garlic to prevent any burning (which doesn't taste very good). As the garlic begins to brown, turn the heat a down a touch and toast it to an aroma that you find pleasant! I really like to take it right to the edge between well toasted and almost burnt; it's there that the flavor becomes truly intense and dynamic.
It's true that fresh tomatoes are best during the summer from your local farmers market. Those will have the most flavor, thinest skin (affects the texture in the finished sauce) and the simple fact that it's great to use in season produce. Cherry tomatoes can also be found at most food markets any time of year, which are fine, but feel free to substitute canned cherry tomatoes when making this recipe in colder months.
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Bucatini all' Amatriciana is simple enough that it can be prepared in as much time as it takes the water to boil, and with its depth of flavor and brightness the dish can be prepared deliciously with Rigatoni, Campanelle, or Fresh Bucatini.