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About this recipe:
This Italian classic is basically spaghetti and sautéed bacon with onions, garlic and dried crushed chillies. A great item for anyone's lunch box. If you make this at home, just sprinkle parmesan on top.
4 rashers bacon or pancetta, diced
1/2 onion, chopped
1 clove garlic, minced
1/4 teaspoon dried crushed chillies
400g chopped tomatoes
1 (500g) pack linguine pasta
handful chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
15 min › Cook:
20 min › Ready in:
Cook bacon or pancetta in a pan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons bacon fat from the pan.
Add onions to the bacon fat, 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. Simply put, al dente means 'cooked but never mushy'. Drain.
Stir parsley or basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese. Note
Wholewheat pasta is a good source of complex carbohydrate and has a low Glycemic Index value.
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