RECIPE FOR SPAGHETTI WITH BACON CAPERS AND MINT

I made dinner tonight from my new cookbook, What Katie Ate on the Weekend. These are the ingredients that I gathered to make Spaghetti with Bacon, Capers and Mint.  They are not exactly what the recipe called for, but I couldn't find cherry tomatoes at our local Coop and I didn't want to go to another grocery store, so I improvised.  I bought fresh tomatoes, but I also thought that maybe I would need a can of diced tomatoes.  It turns out that I didn't need the diced tomatoes and the recipe was delicious with just the chopped fresh tomatoes.

 

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I cooked my bacon (from Haw River Ranch) until crispy, removed it from the pan, and then added the chopped onion to the bacon grease.

 

 

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I sauteed the onion until tender.

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Then added the chopped tomato, capers and mint.

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The pasta was delicious with the chopped fresh tomatoes.

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Spaghetti with Bacon Capers and Mint

Recipe from What Katie Ate on the Weekend

4 teaspoons olive oil, plus extra for drizzling

1 onion, finely diced

7 ounces free-range bacon, fat and rind removed, diced

2 cloves garlic, finely chopped

1 pound 2 ounces cherry tomatoes, halved, juice and seeds sque4ezed out

sea salt

1/3 cup capers, well rinsed

6 sprigs mint, leaves picked and torn

14 ounces spaghetti

finely shredded Parmesan, to serve

Heat the oil in a large nonstick skillet over medium heat and cook the onion, stirring often, for 3 - 4 minutes or until starting to soften.  Add the bacon and cook, stirring often, for 4 - 5 minutes or until lightly browned.  Add the garlic and cook, stirring, for 30 seconds.

Add the squeezed tomato halves and a good pinch of salt, then reduce the heat to low - medium and simmer for 5 - 6 minutes.  Add the capers and mint, stir to combine and simmer for 1 - 2 minutes.

Meanwhile, cook the spaghetti according to the packet instructions.  Drain, reserving some of the cooking water, then immediately add the spaghetti to the skillet and toss together with the other ingredients, adding a little of the cooking water to moisten.  Serve hot with shredded Parmesan.

This recipe was quick and easy and would be delicious for a weeknight meal.

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