This light summer-perfect pasta is olive oil-based and has hints of smokiness, thanks to the bacon.
Noodles to match: fettuccine, linguine, spaghetti
Serves 4 to 6
Prep Time 10 minutes
Cooking Time 20 minutes
Ingredients:
300 grams honeycured bacon strips or
bacon chunks, chopped into 1/2-inch pieces
2 tablespoons olive oil
1 cup chopped onions
1/2 cup finely chopped carrots
2 tablespoons minced garlic
1 (800-gram) can crushed tomatoes
2 teaspoons dried thyme
1/2 teaspoon chili flakes
salt and pepper to taste
Procedure:
1 Heat a large saucepan and fry bacon until lightly golden. Remove bacon but leave the rendered fat. Set bacon aside.
2 Heat oil in the same pan. Sauté onions until translucent. Add carrots and garlic, and cook until soft. Add the crushed tomatoes. Bring to a boil then simmer for 10 minutes.
3 Add bacon, thyme, and chili flakes and continue to simmer for 5 minutes. Season with salt and pepper.
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