Bacon, Tomato, Pasta

Apologies, there are no photos, my camera has finally given up the ghost.

This is one of my favourite recipes. It's quick, easy and delicious.

Start to finish - approximately 25 minutes

Serves 4

Easily frozen and reheated for those lazy days

You'll need a pack of diced smoked bacon, or shoulder bacon that you can dice at home.

Olive or regular oil

An onion

Crushed garlic, or 3 cloves fresh garlic

Balsamic vinegar

A tin of tomato and onion relish

A tin of tomato paste

Worcestershire sauce

Chutney

Brown sugar

Robertsons mixed herbs

Robertsons sweet basil or regular basil

Salt and pepper to taste

Parmesan

Spaghetti

A strong mature cheddar (optional)

Dice your onion and fry in a little olive or regular oil

Add your crushed garlic when your onions are soft but not browned

Add two tablespoons balsamic vinegar and brown your onion and garlic

Add your diced bacon and cook through

In a pot add water, spaghetti and salt and bring to the boil

While your spaghetti is cooking,

Add the tomato and onion relish and add 3 tablespoons of tomato paste

Add about two tablespoons of chutney and a nice dollop Worcestershire sauce

Add a tablespoon of brown sugar

Add about a tablespoon of mixed herbs

Add salt and freshly ground black pepper to taste

Stir through and allow to simmer for about 5 minutes

Drain your spaghetti once cooked, making sure not to drain all the water as it tends to dry out the pasta

Add a nice dollop of olive oil and about a teaspoon of sweet basil or regular basil to the spaghetti and mix through

Dish up the the spaghetti in bowls and add your sauce

Garnish with Parmesan and mature Cheddar

I usually serve with a side salad and some homemade focaccia bread or mini rolls stuffed with sun dried tomatoes, feta and olives.

This recipe really is lovely because you double or even triple it without fuss and I often use it for Italian nights. I love the rich taste and it's absolutely divine with a dry red wine.