Spaghetti with Fresh Tomato, Bacon and Olive Sauce
17/3/2012
Serves 4
For something different, try this fresh tomato recipe for spaghetti.
Ingredients
| 400 g | Spaghetti |
| 4 tbsp | Extra virgin olive oil |
| 1 | Red onion |
| 2 | Garlic cloves |
| 4 | Bacon rashers |
| 3 | Saffron threads |
| 3 | Tomatoes |
| 4 tbsp | Pitted black olives |
| 1 to taste | Salt & freshly ground pepper |
| ¼ cup | Fresh oregano |
| ¼ cup | Basil leaf |
| 200 g | Feta cheese |
Directions
- Bring a large pot of salted water to the boil, add the spaghetti and cook until al dente, according to instructions on the packet. Meanwhile, heat the oil in a sturdy saucepan and add the onion, garlic and bacon (cut into 3cm strips). Reduce the heat and cook gently with the saffron (having been soaked in boiling water) until all is golden and soft.
- When almost ready to serve, add the chopped tomatoes, olives, half the herbs and freshly ground black pepper to heat through, but do not allow the mixture to become mushy. Drain the spaghetti, place in four heated bowls and divide the tomato mixture evenly, spooning it over the pasta.
- Finish by scattering over crumbled or chunks of feta cheese and the remaining herbs.
Wine Match
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