Su­per smoky ba­con & tomato spaghetti


Serves 4 Prep 5 mins Cook 20 mins 96p a por­tion 500 kcals, 12g fat, 3g sat. fat, 11g sugar

400g spaghetti 1 tbsp olive oil 120g smoked streaky ba­con,

sliced into match­sticks 1 onion, finely chopped 1 gar­lic clove, finely chopped 2 tsp sweet smoked paprika 2 x 400g cans chopped toma­toes grated Parme­san, to serve (op­tional)

Bring a large pan of wa­ter to the boil and cook the spaghetti fol­low­ing pack in­struc­tions. Mean­while, heat the oil in a large non-stick fry­ing pan and cook the ba­con for 3- 4 mins un­til just start­ing to crisp. Stir in the onion and cook for an­other 3- 4 mins, then add the gar­lic and smoked paprika, and cook for 1 min more.

Pour in the chopped toma­toes, bring to the boil and bub­ble for about 5 mins un­til thick­ened, stir­ring ev­ery so of­ten to stop it catch­ing on the bot­tom. Drain the pasta and toss with the sauce. Serve with some Parme­san, if you like.

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