Tomato Bacon and Mint Pasta Sauce

Serves 4
Olive oil
1 small onion, peeled and finely diced
200g bacon, fat removed and chopped
4 garlic cloves, peeled and lightly crushed
500g vine tomatoes
A handful of mint leaves, roughly torn
3 tbsp capers in vinegar
400g spaghetti
Freshly grated parmesan, to serve

1 Add 1 tbsp oil to a large, nonstick frying pan and warm over a medium heat. Fry the onion for 2-3 minutes, then add the bacon and cook 4-5 minutes, stirring often, until the bacon is crispy. Remove and drain on kitchen roll.

2 Add 2 tbsp oil to the same pan and warm over a medium heat. Toss the garlic in the oil for a few minutes until browned, then discard.

3 Cut each tomato in half, squeeze out the juice and seeds, chop into bite-size pieces and add to the oil with a good pinch of salt, then simmer over a low-medium heat for 5-6 minutes. Add the bacon, onion, capers and mint, combine and simmer for 5 minutes.

4 Cook the spaghetti then add to the pan with 2-3 tbsp of the cooking water. Toss everything together then serve with the parmesan.

Recipe supplied by

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