Here’s another one you can make with stuff you’ve probably already got in the pantry. It’s great when you want to make something quick. It should have a little kick to it, but not too much. It’s very traditional, but so simple, you won’t find it on many menus. It reminds me of when your mom and I spent a few days in a seaside town called Santa Margherita on the Ligurian coast of Italy. It was near to Porto Fino, which was of course way too expensive for us at the time. There was a little family-run spaghetteria not far from our hostel. There were fewer than ten things on the menu, but I think we had them all in the course of our stay, often sharing three or four dishes between us (which the Italians found a little odd). As I recall, this was one of the dishes on the menu.
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What you need
olive oil
garlic
onion
bacon (excess fat trimmed) or pancetta
crushed or chopped tomatoes, 1 can or box
red pepper flakes
parsley
How you make it
- Coat the bottom of a frying pan in olive oil.
- Add a pinch of red pepper with the garlic and onion.
- Add the bacon and sauté until just cooked.
- Add the crushed tomatoes.
- Simmer for 15 to 20 minutes while you cook the spaghetti.
- Add the al dente spaghetti to the pan and finish cooking.
- Garnish with some chopped parsley if you have it.
Buon Appetito!
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