Ingredients Pasta + Noodles Thin Noodles Spaghetti Spaghetti with Bacon, Capers and Mint Be the first to rate & review! This robust 30-minute pasta from blogger Katie Quinn Davies evokes Italy's Amalfi Coast with just a few ingredients. Slideshow: More Quick Pasta Recipes By Katie Quinn Davies Updated on May 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Katie Quinn Davies Total Time: 30 mins Yield: 4 to 6 Ingredients 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 Directions 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. Suggested Pairing Have this pasta with a light-bodied Italian red. Rate it Print