Pasta All'Amatriciana - a Food Photography Challenge

The memory is fading slightly, but if I close my eyes and focus intently I can still picture René's smile as he refilled my glass of Italian house wine and made sure my Penne Pasta with Tomatoes and Basil was to my liking. And indeed it was. Returning his smile, my husband and I sighed with pleasure while savoring the tastes and aromas of Rome.

Crusty Bruschetta doused in olive oil and balsamic only enhanced the freshness of the diced tomatoes flavored with garlic that were served on the side. Parmesan, freshly grated from a chunk of cheese over my steaming pasta, served to add depth to the dish. And lastly, the Tiramisu, tender and mocha flavored with a hint of Amaretto and a delightful dusting of cocoa. Ahh... but that one is for another post.

Perhaps our memories are clouded with a veil of vacation bliss, but I've begun to think that I won't be getting that perfect traditional Italian Pasta without returning to Italy. My dear husband, however, has said that unfortunately the current budget does not really seem to be expecting two such trips in less than 6 months. Hence, I'm on my own.

As luck would have it, my Food Photography and Styling group, The Inspired Plate, offered up this month's challenge as: Pasta. Could I make a traditional Italian Pasta Sauce myself? With trip to Italy booked, it was worth a try.

A chance sighting at a local market of La Cucina Italiana's Pasta Issue had me paying a rare full price for a magazine, in addition to spending over an hour in a steamy, bubbly bath with a glass of Chianti as I devoured the recipes on the glossy pages. Pure, simple and classically Italian, recipe after recipe caught my eye. However, procrastination left me with a mere 48 hours to cook and shoot my pasta challenge.

By 8 AM garlic and prosciutto sauteeing in olive oil had the house smelling reminiscent of the Roman streets, and the addition of thinly sliced onion only served to add more authenticity. With my freshly brewed espresso in hand, I sighed with slight disappointment as I pulled my can opener from the drawer to open the canned tomatoes which I luckily had stocked in the pantry. With our tomato season still months off, and myself being a self proclaimed tomato snob, I knew the red globes on the store shelves would surely not meet my standards with their white, pithy insides.

White wine along with the tomatoes finished off the sauce, and as the concoction stewed I worked to set up my photo scene. Quickly reminding myself I'm no Martha Stewart or Tartlette, I struggled to place props in appealing formations. Luckily the sauce was meant to simmer for a while, and over half an hour later I had a somewhat agreeable arrangement only missing the food. Cutting the bread as the pasta boiled, I poured a glass of wine (a prop at only 9 AM!) and set out the cheese and pepper.

Unable to resist, I prepared a bowl to taste before preparing the pretty bowl for my photo. Sitting at the table with a touch of excitement coursing through my body, I took a bite. Closing my eyes it all came back... René the waiter, the pasta, the sounds of the cars speeding over the loose cobblestones, the cocoa on the tiramisu, the motorbikes zipping around corners and the soothing chatter of the Italian language. Yes, this dish brought it back. Inhaling deeply, I took in the tastes and aromas of Rome... right here in my San Diego kitchen.

For more glorious past photos, take a trip around our Inspired Plate Blog Circle starting with Kat Clark.

Pasta All'Amatriciana

adapted from La Cucina Italiana - The Pasta Issue

Classic and traditional, this flavorful sauce originates from the city of Amatrice.

• 1 1/2 pounds tomatoes (or two 14 oz. cans)
• 1/4 cup diced pancetta (we used prosciutto)
• 3 Tbs extra-virgin olive oil
• 1 garlic clove, sliced
• 1 medium onion, thinly sliced
• 1/2 to 1 tsp crushed red pepper flakes
• 1/4 cup dry white wine
• salt
• 1 pound spaghetti or other pasta
• freshly grated Parmesan Cheese
• freshly ground pepper

If using whole tomatoes, peel tomatoes. (Plunge whole tomatoes in a boiling pot of water for about 30 seconds. Drain, then peel). Dice the tomatoes and set aside.

Heat oil in a large sauce pan over medium heat. Add diced pancetta or prosciutto, reduce heat to medium-low and cook until slightly crisped, about 5 minutes - stirring frequently. Remove meat from the pan and set aside.

Add the thinly slice onion, crushed red pepper flakes and sliced garlic to the oil and cook, stirring occasionally, until the onion softens, about 4 minutes. Add the white wine increasing the heat to medium and continue cooking until most of the wine has evaporated, about 3 minutes.

Add the canned tomatoes (or freshly diced that you set aside earlier) and meat, reducing heat to low and simmer, covered, until the sauce thickens, about 45 minutes.

Cook pasta according to the package directions. Drain when done and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan Cheese, fresh pepper and a few sprinkles of parsley for garnish.