Bucatini With Green Tomato Amatriciana

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James Beard


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2 tablespoons extra-virgin olive oil

6 ounces guanciale, pancetta, or a combination of pancetta and prosciutto, finely chopped

2 medium (3/4 pound) onions, chopped (about 2 cups)

3 large cloves garlic, minced

3 medium (1 1/2 pounds) unripe, green tomatoes, cored and chopped (about 3 cups)

1 cup white wine

1 teaspoon red pepper flakes

1/2 cup (1/2 small bunch) basil, chopped

Salt and pepper to taste

1 pound bucatini

1/4 pound Pecorino Romano, grated

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