Description
An easy, but thoroughly delicious, rich pasta dish
Syn-free
Healthy Extra: none (or A for parmesan)
Ingredients
Scale
- 150 g lean bacon medallions (finely chopped, or lean bacon lardons)
- 1 onion (cut in half and finely sliced into half moon shapes)
- 2 cloves garlic (finely chopped)
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1/2 tsp dried chilli flakes
- 1 tbsp Worcestershire sauce
- Frylight
- freshly ground black pepper
- 300 g dried spaghetti
- parsley to garnish
Instructions
- Spray a deep frying pan with Frylight or spray oil, and fry the bacon for 2-3 minutes.
- Add the onion and garlic, and fry gently for 5 minutes, until the onion is soft. (Stir every now and again)
- Add in the tin of chopped tomatoes, stir in the tomato puree and add the chilli flakes and Worcestershire sauce and simmer for approximately 25 minutes, stirring occasionally
- In the meantime cook the spaghetti to al dente
- Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
- Season with plenty of black pepper, and serve sprinkled generously with chopped fresh parsley
Notes
Also lovely with freshly grated parmesan. A rocket salad on the side goes perfectly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes