Tomato Bacon Spaghetti

Enjoy this savory-sweet spaghetti featuring tender bacon and fresh tomatoes. A simple, flavorful weeknight pasta dish elevated with a unique soy and ketchup base.

Ingredients

• 200 g spaghetti
• 2 red tomatoes
• 50 g bacon
• 1/2 red onion
• 20 g butter
• 1 tbsp light soy sauce
• 1 tbsp ketchup
• 1 tbsp white sugar
• 1 pinch salt
• to taste crushed black pepper

Instructions

1. 1Score the tomatoes

   

   Using a sharp kitchen knife, carefully score a shallow cross into the skin at the top of each whole red tomato. This small incision helps the skin peel away easily after blanching.

   Tip: Be careful not to cut too deep; you only want to pierce the skin, not slice into the flesh.
2. 2Blanch the tomatoes

   

   Carefully place the scored tomatoes into a pot of boiling water. Let them blanch for a short time until the skin around the cross begins to curl and loosen, then remove them.

   Tip: Have a bowl of ice water ready nearby to immediately stop the cooking process once the skins loosen.
3. 3Cut tomatoes into chunks

   

   Once the tomatoes have been blanched and peeled, place them on a cutting board and slice them into uniform, bite-sized chunks to prepare them for the sauce.

   Tip: Use a serrated knife to slice the tomatoes cleanly without crushing them.
4. 4Dice the red onion

   

   Carefully dice the red onion into small, even pieces on your cutting board. These pieces will be sautéed later to build the flavorful base of the sauce.

   Tip: Keep your fingers tucked while dicing to ensure safe and efficient cutting.
5. 5Slice the bacon

   

   Take the piece of bacon and slice it into small, uniform rectangular strips. These pieces will add a savory, salty flavor to the pasta sauce when fried.

   Tip: Slicing the bacon while it is cold helps make clean, precise cuts.
6. 6Boil the spaghetti

   

   Place the long strands of dry spaghetti into a wide pan filled with boiling, salted water. Cook for approximately 8 minutes until al dente, then remove and set aside.

   Tip: Add a generous spoonful of salt to the water to ensure the pasta is flavorful.
7. 7Sauté the red onions

   

   Melt a knob of butter in a pan over medium heat. Add the diced red onions and sauté until they become fragrant and softened.

   Tip: Keep the heat medium to ensure the onions soften without burning.
8. 8Fry the bacon

   

   Add the sliced bacon pieces to the pan with the softened red onions. Continue to stir-fry until the bacon is cooked through.

   Tip: Ensure the bacon is spread out evenly for uniform cooking.
9. 9Cook the tomatoes

   

   Add the prepared diced tomatoes to the pan. Stir the mixture continuously, allowing the tomatoes to break down and release their natural juices into the sauce.

   Tip: Press down on the tomato chunks with your spatula to help them release juice faster.
10. 10Season the tomato sauce

    

    Season the simmering sauce by adding a spoonful of light soy sauce, a spoonful of ketchup, a spoonful of white sugar, and a pinch of salt. Mix everything well until combined.

    Tip: Adjust the seasoning to your preference, ensuring a balance between sweet and savory.
11. 11Add the pasta

    

    Transfer the pre-cooked spaghetti directly into the pan containing the prepared tomato and bacon sauce.

    Tip: Make sure your pasta is drained well before adding to the sauce to prevent it from becoming watery.
12. 12Toss and finish

    

    Sprinkle in crushed black pepper and toss the spaghetti with the sauce over high heat. Continue cooking until the sauce thickens and thoroughly coats the noodles.

    Tip: Toss quickly to ensure the sauce adheres perfectly to the pasta without overcooking the noodles.

Storage & Reheating

Burn It Off

Frequently Asked Questions