Pasta with bacon and tomato sauce
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.
Servings: 4
Calories: 692kcal
Ingredients
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
For serving
- Greek yogurt, parmesan or feta cheese, chopped parsley for serving.
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 692kcal
