This bacon pasta with tomato sauce is a quick and easy spaghetti recipe you can make with fresh or canned tomatoes. Can be served plain, with grated cheese or crumbled feta.
I remembered this easy bacon pasta recipe with tomato sauce because, I was going through my recipes the other day and I realized I hadn’t posted a simple, everyday, classic spaghetti recipe. I mean, there are one or two pasta recipes on the blog – like this super healthy mediterranean orzotto with vegetables and marinated cheese cubes – but I wanted something that used spaghetti!
The only thing you have to do to complete this dish is to grate some cheese like Parmigiano Reggiano or a matured cheddar. Crumbled feta cheese also works great, too.
I love this dish because it is:
And did I mention we’re talking about spaghetti and bacon???
Oh, and it’s full of lycopene. Lycopene is an antioxidant found mostly in red foods like tomatoes and watermelons. It is believed to have important health effects for the human body and its absorption is even greater when it’s cooked and combined with olive oil. Win win for us!
Reading the notes at the end you will notice that I talk about corn flour. You won’t find that in traditional tomato sauce recipes. But you should use it if you want your sauce to be more creamy and glossy with a drool-worthy effect. Otherwise you can skip it.
Tip: top each plate with a tablespoon of Greek yogurt for an even creamier result. Some chopped parsley won’t hurt either.
Most of the times when I make this recipe, I double it and can the half in a jar. If You haven't canned food before you may want to search for a more detailed post but the philosophy is this:
- First you fill the jar with water and boil it in the microwaves (or in a large pot filled with more water) to sterilize it.
- Then you fill it with the hot sauce and seal the lid (it's best to use towels while handling the jar because it will be hot)
- Turn the jar upside-down and let it cool. The canning is successful if there is no give when you press the center of the lid.
- Once cooled, store in a cool place (i prefer my fridge) for up to a month.
- You may also like this black garlic creamy pasta with bechamel sauce.
Pasta with bacon and tomato sauce
For the pasta:
- 1 pound spaghetti pasta
For the bacon tomato sauce:
- 2 tablespoons olive oil
- 8 strips of bacon, thinly sliced
- 1 medium onion, finely chopped
- 1 clove of garlic, crushed
- 1 pounds ripe plum tomatoes or 1 can (14 oz/400grams) canned san marzano tomatoes
- Salt and pepper to taste
- Greek yogurt, parmesan or feta cheese, chopped parsley for serving.
- Prepare the tomatoes: If using fresh tomatoes, cut them in half and grate them using a box grater. Start from the cut side and discard the skin (it will be left on the grater’s surface).If using canned tomatoes blend them until smooth.
- Make the sauce: Cook the bacon with the olive oil on medium heat until crispy. Add the onion and cook until translucent. Add the garlic and for 1 more minute. Add the tomatoes, the salt and the pepper, and bring to a boil. Reduce heat to a gentle simmer and cook uncovered for 20-30 minutes.
- Cook the pasta: Cook the spaghetti in a large pot according to the packaging directions, but one minute less.Drain the pasta and return it to the pot. Add the bacon-tomato sauce and return the pot to the heat. Cook for 1 minute, stirring all the time until some of the sauce is absorbed by the pasta.
- Serve with some Greek yogurt, grated parmesan or crumbled feta.
- To make the sauce extra thick and luscious: mix 2 teaspoons of cornstarch with 2 tablespoons of cold water in a small cup and add it to the the sauce at the end of cooking. Let it boil for 2-3 minutes stirring constantly until the cornstarch coagulates and the sauce thickens.
- Add 1 teaspoon of sugar to the sauce as flavor enhancement.
- Herbs you can add according to your taste: tarragon, basil, oregano, thyme, parsley.