This is Jane's best red sauce built into a happy blend of Spaghetti Matriciana (bacon) and
Spaghetti Puttanesca (olives & anchovies).   The basic red sauce can be used for cannelloni
or other dishes like Spaghetti Marinara (Peter).

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Spaghetti Amatriciana

Ingredients

2 tablespoons olive oil
1 onion
1/2 pound of Ham/Bacon
20 or so green olives (or stuffed) each cut into 3 or 4 "wheels"
1 tin anchovies chopped fine
6 cloves of garlic
3 tins whole or diced tomatoes
(Costco sells these in 10-packs)
2 tablespoons fish sauce
2 tablespoons or so sugar
Chili (2 or 3 jalapeño or equivalent - not too much)
1/2 cup white wine (optional)
Pepper & Salt to taste
Herbs (marjoram, basil or oregano)
1 bag of spaghetti

Method

Note: If you just want Jane's basic but superior red sauce then leave out the bacon but do include the anchovies and fish sauce.

1. Begin to boil water in large pot.

2. If using bacon, cut into pieces and fry.  Remove and use oil to cook onions and garlic. Supplement with olive oil if needed.

3. Cut up onions quite small and fry up in a pan with oil (or bacon fat) for 5 minutes or so. Then add the garlic crushed or sliced finely. Also add the anchovies chopped and cook for another 3 minutes or so.

4. Puree tomatoes in a blender/food processor or bullet (or push through a kitchen sieve) and add to onions.

5. Add white wine (if using) and fish sauce.  If using dry herbs, add now. Simmer for 30 minutes or so to reduce, stirring occasionally.

6. Once pot boils, throw in a bag of pasta and agitate occasionally so it doesn't stick together.

7. When pasta is about ready, add in the sliced green olives and add back the bacon or ham.  If using fresh herbs, add now. Cook for another 3 minutes or so.

8. Add chili then check seasoning. It is unlikely that with the bacon and the anchovies you will need much salt. But you might want a little more sugar or maybe lemon juice.

9. Drain pasta, plate up and serve..