Spaghetti With Tomatoes, Bacon, and Onions |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Marie Simmons Ingredients:
4 slices bacon, cut into 1/4 inch pieces |
4 tablespoons olive oil |
1 cup chopped onion |
1 -2 garlic clove, minced |
1 (14 1/2 ounce) can whole canned tomatoes, with juices |
salt |
fresh coarse ground black pepper |
1 lb spaghetti |
2 tablespoons chopped fresh parsley |
grated parmesan cheese |
Directions:
1. Saute bacon in a skillet until partially browned; drain off most of the fat.
2. Add olive oil to the skillet; heat over low heat.
3. Add in onion; stir/saute until tender but not browned, about 5 minutes.
4. Add in garlic; saute 1 minute.
5. Add in tomatoes; cook, stirring to break up the tomatoes with the side of a spoon, until sauce is slightly thickened, about 10 minutes.
6. Season to taste with salt and pepper.
7. Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente, about 6 minutes; drain.
8. Toss with the sauce and parsley; sprinkle with grated cheese and serve.
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