Spaghetti with Bacon & Cherry TomatoesBy Mable Tan • Oct 18th, 2011 • Category: What's Cooking
One of the things I’d discovered in Italy was that great food is often made with very few ingredients. The fresher, obviously, the better and less was, in fact, enough. In this recipe there are four main ingredients – cherry
tomatoes, bacon, mushroom and garlic. Cherry tomatoes to sweeten the sauce, bacon to add saltiness, mushroom for an added meatiness to the dish and garlic to bind all of it together with its spellbinding aroma. A bit of herb helps too, just to lift the flavours a little – and either coriander or basil does the trick.
Spaghetti with Bacon & Cherry Tomato ( serves 4 )
- 500g cherry tomatoes, halved (you can mix and match the variety to get the best of flavours)
- 5 slices of bacon, cut into 1cm slices
- 6 fresh mushrooms, sliced thickly (of any sorts, admittedly, I’m a little of a mushroom fanatic)
- 4 cloves of garlic, roughly chopped
- 1 small chilli, de-seeded, sliced (optional)
- a knob of butter
- 200g spaghetti, cooked in salted water
- 1 tablespoon of chopped herbs e.g. basil or coriander
- Heat a frying pan with a drizzle of extra virgin olive oil. Fry bacon until brown and crispy, set aside.
- Reserve one tablespoon of bacon oil in the pan, then add cherry tomatoes. Cook over medium-high heat for 4 – 5 minutes.
- Add mushrooms, chilli, butter and garlic. Cook for another 4-5 minutes or until mushrooms are cooked.
- At the last minute, add the fried bacon. Salt and pepper to taste.
- Toss well with cooked spaghetti, sprinkle fresh herbs and serve immediately.