Spaghetti with Sun Dried Tomatoes Amatriciana


Amico Aldo, who's from Amatrice, a tiny town in the mountains bordering Abruzzo, about 100 miles from Rome, says this dish should be made with bucatini pasta, essentially spaghetti but wider and with a hole through the middle, where the sauce will collect. Either way, with bucatini, spaghetti, or penne and our Bella Sun Luci sun dried tomatoes, you'll love this dish with all of it's big flavor. Amatrice is actually a derivative of the word lover, from near Roma, where the word romance comes from. Try this dish at home and we're sure that you will love its unmatched flavor!

Total Cook Time: 30 minutes

Serves: 2

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Bella Product Used:

Sun Dried Tomato Halves with Premium Oil with Italian Herbs 8.5 oz

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  • ½ lb spaghetti pasta
  • 1 c Bella Sun Luci sun dried tomatoes in oil, oil drained and set aside, sun dried tomatoes set aside separately
  • 4 oz very thinly sliced pancetta
  • 4 large garlic cloves, rough chopped
  • Salt and pepper to taste, very light as the pancetta is salty and peppery
  • Parmesan and fresh parsley leaves for garnish


  1. Cook pasta as directed on pasta, keeping it al dente
  2. Over a high flame in a large sauce pan, heat 2 tablespoons of the sun dried tomato oil, add the pancetta stirring often, turn to medium and let cook without stirring as if crisping bacon for 1-2 minutes, until slightly crispy.
  3. Add the garlic and sauté, stirring often until the pancetta is crispy and the garlic is fragrant. Add sun dried tomatoes and warm through.
  4. Season with salt and pepper and serve hot over the well-drained spaghetti.
  5. Garnish with parsley and Parmesan.

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