SPICY BACON TOMATO PASTA

Today, I’m making a spicy, bacon, tomato, pasta. I hadn’t made this before today, but this won’t be the last time. I hope you give it a try!

SPICY BACON TOMATO PASTA
Ingredients (serves 2)
* 200 g spaghetti
* 15 oz whole, canned san marzano tomatoes, hand crushed
* 3 – 5 garlic cloves, minced
* 2 strips of bacon, split in half length-wise and chopped into small pieces
* 1 – 1.5 tsp red pepper flakes (adjust to taste though, this dish is kinda spicy)
* salt and pepper to taste
* grated parmesan cheese and chopped parsley, to top (optional)

Instructions
1) Heat a pan over medium heat, then add the bacon and let it crisp up a bit. Starting with a preheated pan renders some of the fat (versus a cold pan) and probably helps keep the dish from getting greasy.
2) Push the bacon to one side of the pan, lower the heat to medium-low, then add the garlic and red pepper flakes. Cook in the bacon fat until the garlic turns a light golden color. I like to tilt the pan so the garlic and red pepper flakes are submerged in the fat — it helps them cook more evenly and gives me more control.
3) Add the tomatoes and cook down for about 3 minutes, stirring occasionally.
4) Drop the spaghetti into a pot of boiling water and give it a stir. After a few minutes, reserve about 1 ½ cups of the starchy pasta water.
5) Thin out the sauce with some of the reserved pasta water. I used about ¾ cup — the sauce shouldn’t be too thin or too thick. Trust your gut here.
6) Once the spaghetti is just about al dente (not quite done), transfer it into the pan with the sauce and stir. Cook for another minute or so, until you’ve reached your desired consistency.
7) Top with Parmesan and parsley, if using, and enjoy!

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