This combination of tomatoes, capers, olives, bacon and spaghetti is a classic Italian dish. For very good reason too. It's simple, quick and dam delicious. Finished with parsley and parmesan cheese.
20 Minutes. A beautiful, punchy, authentic pasta recipe.
200g Australian premium bacon
3 tablespoons capers
12 olives (no pips)
2 garlic cloves
1 x 400g tin crushed Italian tomatoes
1/4 cup grated parmesan
3 sprigs parsley
Cook spaghetti & bacon
Bring a pot of salted water to boil. Once boiling, cook pasta for 8 minutes until al dente.
Drain and set aside. Finely slice bacon. Bring a fry pan to high heat and sauté bacon for 5 minutes until crispy. Remove from pan. Reserve pan.
While the pasta is cooking, crush the garlic. Roughly chop the olives and capers. Using the bacon pan, add a generous drizzle of olive oil and bring to medium heat. Add the garlic, capers and olives. Sauté for 2 minutes. Add the tinned tomatoes and combine well. Stir the bacon through and season with pepper.
Simmer for 5 - 7 minutes. Toss the cooked pasta through the sauce. Remove from heat.
Finely chop the parsley. Serve pasta onto plates and finish with parmesan, parsley and a drizzle of olive oil.
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