About this recipe:For a quick and flavourful Italian classic, sauté bacon or pancetta and add onions, garlic and dried crushed chillies. Cook with tinned plum tomatoes for a mere 10 minutes, stir in fresh parsley or basil and toss with cooked spaghetti. Pass the Parmesan and enjoy!
4 rashers bacon or pancetta, diced
1/2 onion, chopped
1 clove garlic, minced
1/4 teaspoon dried crushed chillies
2 (400g) tins peeled plum tomatoes
1 (500g) pack linguine pasta
handful chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
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Method Prep:15min › Cook:20min › Ready in:35min
Cook bacon or pancetta in a saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons dripping from the pan.
Add onions, and cook over medium heat about 3 minutes. Stir in garlic and crushed chillies; cook 30 seconds. Add tinned tomatoes; simmer 10 minutes, breaking up tomatoes.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain.
Stir parsley or basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
Wholewheat pasta is a good source of complex carbohydrate and has a low GI value.
I changed the ingredients slightly. I substituted spaghetti for the linguine, added more bacon and found i only needed one can of tomatoes. The tomatoes were very watery so tried reducing for a while but after half an hour, was in danger of ruining the meal so strained out the extra juice. While i think the amount of pasta would feed six, the rest of it does not. Tasty though - 30 Sep 2012