- Light olive oil for cooking
- 4 plump garlic cloves, peeled
- 1 small brown onion, peeled and finely diced
- 500g vine tomatoes
- Leaves from 6 stalks mint, roughly torn
- 1/3 cup plump capers (in vinegar)
- 200 g free-range bacon, excess fat removed and meat cut into small pieces
- 400g dried spaghetti
- Parmesan cheese to serve
- Into a large non-stick frying pan, add 1 tablespoon of light olive oil and warm over medium heat. Add onion and cook for 2-3 minutes then add the bacon, fry with the onions for a further 4-5 minutes stirring often until bacon is golden brown and crispy, remove contents of pan and allow to drain of any excess oil on paper towel.
- Add another 2 tablespoons of light olive oil into a large frying pan and warm over medium heat. Using the back of your hand or a knife, slightly crush the garlic cloves and add to the oil in the pan toss in the oil for a few minutes, stirring often until lightly browned then remove and discard.
- Cut each tomato on half, squeeze out the juice and seeds into a bowl and discard, chop tomatoes into bite-sized pieces and add to the oil along with a good pinch of salt, simmer over low-medium heat for 5-6 minutes. Return the cooked bacon and onion to the pan along with the capers and mint, combine everything together well and simmer for a final 5-6 minutes.
- Half-fill a large pot with water, add a glug of olive oil and a good pinch of salt, bring to the boil then add the dried spaghetti and cook over high-heat for 10 minutes or until al-dente.
- Add cooked spaghetti to the frying pan along with 2-3 tablespoons of the pasta water, toss everything together then serve hot with grated Parmesan cheese.
*To make this a vegetarian dish, simply exclude the bacon.