- 1 pound spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, finely chopped
- 1/2 pound slab bacon, cut into 1/4-inch dice
- 2 garlic cloves, finely chopped
- 1 pound cherry tomatoes, halved, seeds squeezed out
- 1/3 cup salted capers, rinsed with hot water and drained
- 1/2 cup torn mint leaves
- Shredded Parmigiano-Reggiano cheese, for serving
How to make this recipe
- In a large saucepan of salted boiling water, cook the spaghetti until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
- Meanwhile, in a large nonstick skillet, heat the 1 tablespoon of olive oil. Add the onion and cook over moderate heat, stirring occasionally, until starting to soften, about 4 minutes. Add the bacon and cook, stirring occasionally, until the bacon and onion are browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and a generous pinch of salt and simmer over moderately low heat, stirring occasionally, until the tomatoes start to soften, about 6 minutes. Stir in the capers and mint and season with salt and pepper.
- Add the pasta and the reserved cooking water to the tomato sauce and toss over moderate heat for 1 minute. Season with salt and pepper, drizzle with oil and serve, passing cheese at the table.
Have this pasta with a light-bodied Italian red.