This recipe is great when you’re looking for something quick to whip up.
- 4 slices of bacon, cut into small strips
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 bottle of passata (strained tomato puree)
- 1 can of whole tomatoes
- 1 tsp kosher salt
- pinch of chili flakes
Makes about 6 cups. Freezes really well.
In a medium sized sauce pot cook the bacon over medium heat until it starts to brown. Add the onions and garlic to the pot and cook until the onions are translucent. Crush the whole tomatoes roughly by hand and add to the pot along with the rest of the ingredients. Bring to a simmer then reduce heat to low. Cook for 20 mintues and it’s finished.
While your sauce is simmering bring a pot of salted water to boil. Cook your noodles (1 portion) 2 minutes less than the package says. Drain the noodles and return them to the pot. Pour 1 cup of the sauce over them and simmer over medium heat, stirring occasionally for the remaining 2 minutes. The noodles will absorb some of the sauce. Tear up 4-5 fresh basil leaves and stir them in. Plate your spaghettini and top with your favorite cheese.
I like to cook single servings of pasta, just enough for one serving each time. It doesn’t take long and they taste fresher than if you refrigerate them.
Alternately you could cook the whole package of the noodles ahead of time. In this case I would recommend keeping your sauce and spaghettini in separate containers in the fridge. This way your noodles won’t get soggy.
At just over a dollar per serving this recipe is really budget friendly. It tastes great too!