Try this modern Amatriciana with pork loin and confit tomatoes for a gourmet twist.

Amatriciana rivisitata con sella di maiale e pomodorini confit

Experience a creative take on the classic Italian recipe: Amatriciana. Chef Cesare Battisti, from Ratanà, presents a reimagined version inspired by journalist Stefano Nazzi. This modern Amatriciana with pork loin and confit tomatoes maintains the essence of the original dish while introducing innovative elements. Instead of the traditional guanciale, savor the delicate flavor of seasoned pork loin. The typical tomato sauce is enhanced with the sweet, caramelized notes of confit cherry tomatoes.

In this version, penne rigate replace bucatini, and lemon zest adds a touch of acidity, typically provided by white wine. A generous sprinkle of Pecorino Romano ensures a creamy and flavorful finish. Perfect for those seeking a gourmet Amatriciana, this modern variant will appeal even to traditionalists!

Don’t miss other exciting Amatriciana variations:

• Amatriciana with Tuna
• Risotto Amatriciana

Ingredients

• 200g seasoned pork loin
• 200g penne rigate
• 150g confit cherry tomatoes
• 50g Pecorino Romano, grated
• Zest of 1 lemon
• Salt and pepper to taste
• Olive oil

Instructions

1. Begin by slicing the seasoned pork loin into thin strips.
2. In a large pan, heat a drizzle of olive oil over medium heat. Add the pork loin and cook until golden.
3. Meanwhile, bring a pot of salted water to a boil and cook the penne rigate according to package instructions.
4. Add the confit cherry tomatoes to the pan with the pork, stirring gently.
5. Once the pasta is al dente, drain and add it to the pan with the pork and tomatoes.
6. Toss everything together, adding lemon zest, salt, and pepper to taste.
7. Finish with a generous sprinkle of grated Pecorino Romano before serving.

Total Time: 30 min

Cuisine: Italian