Preparation
Cut
the bacon in small cubes. Briefly scald
the tomatoes in a pot with boiling
water; then dry and peel them, take away
their seeds andwater and finally cut
them roughly. Warm the olive oil with
the chili and the peeled and slightly
crunched garlic in a pan; add the bacon
and brown until it goldens, mixing with
a wooden spoon from time to time. Add
the tomatoes, adjust with salt and
pepper and keep cooking for about 20
minutes, on an average fire, mixing from
time to time. When all is cooked, add
the washed and broken up basil. The
Amatriciana Sauce, coming from the town
of Amatrice, in Latium, is a very
special seasoning for underdone pasta
courses, especially bucatini