SPAGHETTI AMATRICIANA

SERVES 4 PREPARATION TIME 10 minutes

COOKING TIME 15 minutes

375g dried spaghetti pasta 1 tbsp olive oil 175g pkt rindless bacon, coarsely chopped 1 brown onion, finely chopped 2 garlic cloves, finely chopped ½ tsp dried chilli flakes 80ml (⅓ cup) white wine 700ml btl passata (tomato pasta sauce) 125ml (½ cup) water 2 dried bay leaves ⅓ cup fresh basil leaves, chopped 40g (½ cup) finely grated parmesan Fresh basil leaves, extra, to serve

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. 2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until golden. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, water and bay leaves. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. 3. Add pasta, basil and half the parmesan. Toss to combine. Season. Divide among bowls. Top with remaining parmesan and extra basil.