Pasta amatriciana is one of those foods that is so delicious, fragrant, warm and substantial that you really can't resist. A true comfort food, capable of making you feel good right away! The original recipe requires the use of bacon and this can represent a problem for those who have chosen to limit, if not completely exclude, meat. Or for those who prefer lighter cuisine. So we thought of proposing pasta amatriciana in a vegetarian version, without bacon but with smoked tofu, which does not detract from the flavor of the recipe. Finally, this recipe is also a healthy dish, rich in lycopene thanks to the tomato cooked in extra virgin olive oil. Lycopene is a powerful antioxidant and anticancer. As for tofu, this food is a precious source of proteins and of all essential amino acids and its consumption is associated with a reduction in cardiovascular diseases and cellular degeneration (Messina et al, Front Nutr, 2022). In short, taste and health also find their expression in this delicious recipe. Enjoy your pasta amatriciana!
320 grams of durum wheat pasta in bucatini format
200 grams of smoked tofu
1 small red onion
400 grams of tomato pulp
50 grams of white wine
Extra virgin olive oil
Himalayan pink salt
Grated pecorino cheese (optional)
Cut the tofu into cubes and set aside. Chop the onion and brown it in a pan with extra virgin olive oil. Add the tofu and cook for a couple of minutes, stirring often. Pour the wine and let it evaporate. Add the tomato pulp, season with salt and leave to cook for about ten minutes. In the meantime, boil the pasta and drain it al dente. Distribute the pasta into plates, season with the prepared sauce and flavor with chilli pepper. The chef's touch? A sprinkling of pecorino, of course!