Spaghetti with Bacon, Capers and Mint

This robust 30-minute pasta from blogger Katie Quinn Davies evokes Italy's Amalfi Coast with just a few ingredients.

Spaghetti with Bacon, Capers and Mint
Photo: © Katie Quinn Davies
Total Time:
30 mins
4 to 6


  • 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 

  • Salt

  • 1/3 cup salted capers, rinsed with hot water and drained

  • 1/2 cup torn mint leaves

  • Pepper

  • Shredded Parmigiano-Reggiano cheese, for serving


  1. 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.

  2. 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.

  3. 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.

Suggested Pairing

Have this pasta with a light-bodied Italian red.

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