The H requested we have pasta for dinner before this evening’s race. I did a quick check in the fridge and I was pleased I could use up various stray ingredients accumulated over the past couple of weeks: A handful of button mushrooms, 200g of bacon (cos I accidentally bought more than I needed for the boeuf bourguignon on Mom’s birthday), 3/4 can of diced tomatoes, about 2 cups of tomato sauce, a few tbs of tomato paste, some sun-dried tomatoes and some capers.
We ended up with this yummy spaghetti which had us going back for seconds and thirds. Halfway through dinner, my daughter asked if we could have this for dinner again tomorrow. Pleasing them pleases me.
Here’s the recipe:
Heat 1 cup olive oil in a skillet and saute 3 tbs chopped garlic till cooked.
Add about 200g sliced bacon and saute for about 2-3 mins, then add sliced mushrooms and saute till browned.
Stir in finely-chopped sun-dried tomatoes and capers, diced tomatoes, tomato sauce, about 2 tbs tomato paste, and simmer, stirring, until diced tomatoes are softened and sauce is thickened.
Add salt and black pepper to taste.
Cook 350g spaghetti in a pot of water with 1-2 tsp salt over high heat.
Once spaghetti is cooked, drain and toss well with the sauce and 2-3 tsp chopped Italian parsley in a large bowl.