Tomato Spaghetti Recipe

Tomato Spaghetti with Mushroom & Bacon

DifficultyMedium

Servings6

Prep time15 minutes

Cook time30 minutes

A timeless classic- Spaghetti. This one is of the tomato variety. No, it doesn't sound all that exciting, nor revolutionary but once you master the basics, you can pack a whole lot of goodness into one meal. This recipe requires little effort for big rewards. When it comes to flavour, you cant go wrong. Making your own tomato sauce is so quick and simple that you wont ever want to buy it from the supermarket again. This recipe is all about good quality ingredient's used in the right way. Nothing all that complicated just a delicious wholesome meal that will feed you and your loved ones. Enjoy!

Ingredients

Tomato Spaghetti

  • 1 TBS Olive Oil
  • 3 Rashers Bacon, Chopped or diced
  • 1 Small White Onion, Diced
  • 1 TSP Sea Salt
  • 1 TSP Black Pepper
  • 2 Cloves Garlic, Sliced
  • Handful Mushrooms, Sliced
  • 1 Can Whole Tomatoes
  • 1 TSP Dried Oregano
  • 1 TSP Dried Rosemary
  • 1 TSP Dried Thyme
  • 400 grams Dried Spaghetti (Tagliatelle)
  • Drizzle Olive Oil
  • Half Lemon Zest
  • Generous Amount Finely Grated Parmesan

Instructions

Tomato Sauce (Bacon & Mushroom)

  • 1

    Pre Heat the Pans-

    Fill a large saucepan with water, a pinch of Sea Salt and put on medium heat with lid on. Then place a large frypan on medium heat and a drizzle of Olive Oil.

    Saute-

    In the large Frypan add Bacon, cook until slightly golden on edges. Add Onion, Garlic and season with Salt & Pepper. Cook until onion is translucent.

    Mushrooms-

    Add Mushrooms into bacon and onion and cook until slightly golden brown. (NOTE)

    Whole Canned Tomatoes-

    Add 1 can of Whole Tomatoes and Dried Mixed Herbs. (NOTE)

    Simmer-

    Bring sauce to simmer, then cook on low. Every few minutes use a wooden spoon to break down tomatoes into small pieces. whilst Sauce is simmering start on cooking your Spaghetti.

Spaghetti

  • 1

    Boil Spaghetti-

    Once Large Saucepan of Water has reached boil. Add your Spaghetti of choice. Close Lid. (NOTE)

    Al dente-

    Keep checking Spaghetti every few minutes and once it is Al Dente (NOTE) remove from water and add into Tomato Sauce.

    Finish Spaghetti-

    Continue cooking your Spaghetti in Tomato Sauce. Once Spaghetti is completely cooked remove from heat.

    Finishing Touches-

    Finish with a drizzle of Olive Oil, a generous amount of finely grated Parmesan and Lemon Zest.

    Enjoy!

Equipment

  • Large Sauce Pan
  • Large Frypan

Notes

Mushrooms-

In this recipe i have used flat Swiss Mushrooms but you can use whatever you prefer. Cook your mushrooms until they are toasty with slightly golden edges. Same goes for the Bacon, aim to get those brown crispy bits. thats the key to building flavour in your tomato sauce.

Whole Canned Tomatoes-

Top tip! when you’re buying Canned Tomatoes, never choose the “Diced Tomatoes” always buy the “whole” . Whole tomatoes are always better quality and have so much more yummy flavour. Also when you’re breaking the tomatoes apart in sauce, just keep reducing sauce and choose what texture you would like tomatoes to be. I like mine slightly broken down into small bits so i get a little bit of tomato marbled through spaghetti.

Boil Spaghetti-

In this recipe I used a type of spaghetti called Tagliatelle. It is a thick ribbon style that works excellent in this dish.

Al Dente-

Al Dente simply means to keep spaghetti slightly firm still. So not fully cooked.

Tomato Spaghetti