Thoroughly enjoyed preparing (and devouring) my own take on Pasta All'Amatriciana this evening: (The dish comprised olive oil, a very generous quantity of diced guanciale, some left over cherry tomatoes that I chopped, a tin of San Marzano tomatoes - mashed with a fork - and some very non-canon exquisitely finely sliced cloves of new season's garlic, a glass of white wine, plus, of course, pasta; although I had it, I decided to forego grating some Pecorino Romano, as I felt that the dish was already sufficiently flavoursome not to require it. Although the dish can be ready in around half an hour, I let the tomatoes simmer away on a low heat for the best part of an hour, before adding the pasta to the dish, and they were all the better for it,).
A glass of red wine to accompany, and a mug of coffee - somehow, coffee and Italian food work awfully well together - afterwards, although I don't often treat myself to coffee in the late evening.
