Bucatini All'Amatriciana with Zucchini Parmesan Crisps
80 gram veggie bacon strips, sliced thinly
2 to 3 tablespoons of olive oil
1 red onion, sliced thinly, or chopped finely
1/2 teaspoon red pepper flakes, more or less depending on taste
2 tablespoons parsley
2 tablespoons red wine vinegar
1 x 28 ounce can San Marzano tomates,passed through the food mill
4 to 6 tablespoons of tomato paste
2 tablespoons minced garlic
Freshly grated Pecorino or Parmesan cheese
450 gram package of bucatini pasta
Slice your veggie bacon strips thinly. Heat the olive oil to a large pan, turn on moderately low heat. Add the veggie bacon strips and cook for about 3 minutes. Add the onion , garlic ,red pepper flakes, parsley, red vine vinegar, tomato paste and the San Marzano tomatos to the pan and continue to cook. Once it boils reduce it to a simmer and continue to cook about an extra 10 minutes. The pasta sauce must be very tick. In the meantime salt your boiling water, then add your pasta, and cook them. Stir a cook pasta to the Amatriciana sauce, sprinkler with parsley and cheese. Serve the pasta alongside with the zucchini.
Peanut oil, for frying
2 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 cup bread crumbs
1 cup finely grated Parmesan
Salt and freshly ground black pepper
3 eggs, lightly beaten
Preheat oil in a fryer pan to 350 degrees F.
Measure flour into a pie plate. In another pie plate combine bread crumbs, Parmesan, salt and pepper, to taste. In a third plate add eggs . Dredge the zucchini in the flour, followed by the egg and finally in the bread crumbs mixture.
Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 2 to 3 minutes on each side. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.