Fresh tomatoes make this pasta sauce irresistible.
Ingredients
- 16 oz grape tomatoes
- 1 clove garlic
- 3 slices bacon
- 2 large carrots
- 4 stalks celery
- 1 red onion, diced
- 1 tsp fresh thyme leaves
- ¼ cup chicken stock or white wine
- 8 oz spaghetti
- ½ cup shredded Parmesan cheese, to serve
Steps
- Halve the tomatoes. Place the garlic and half the tomatoes in a bowl. Using an immersion blender, purée until smooth; reserve.
- Slice the bacon into thin strips. Heat a frying pan without oil or butter and fry bacon until crispy, about 5 min. Remove from pan and drain on paper towels. Do not clean frying pan.
- Dice the carrots, celery and onion, and sauté in the remaining bacon fat with the thyme. Cook until slightly caramelized, about 6 min. Add the stock and cook for 1 min., until most of the liquid has evaporated. Add the tomato sauce and simmer for 1 min. Season with salt (in moderation) and pepper.
- Meanwhile, cook the spaghetti according to package directions until al dente; drain. Toss pasta with the cooked sauce, 2/3 of the bacon and 2/3 of the remaining tomatoes. Garnish with the remaining bacon and tomatoes. Serve with shredded Parmesan cheese.
Tags
- savory3
- S3 videos
Nutrition information
- Calories 445kcal 22%
- Fat 15.5g 24%
- Saturated fat 5.8g 29%
- Carbs 59.6g 20%
- Sodium 515mg 21%
- 10.4g sugar
- 6.7g fiber
- 17.2g protein
- 26mg cholesterol
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