Ingredients
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½ (16 oz) pkg spaghetti
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4 slices bacon
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1 pint cherry tomatoes
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¼ tsp red pepper flakes
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1 tbsp tomato paste
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½ (14.5 oz) can diced tomatoes
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½ cup grated Parmesan cheese
Steps
1
Prepare the pasta according to package directions until al dente. Drain, reserving ½ cup of pasta water.
2
Meanwhile, cut the bacon into large chunks. Heat a large nonstick skillet or frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for about 5 min., or until lightly browned. Halve the cherry tomatoes.
3
Add the red pepper flakes, cherry tomatoes, and tomato paste to the bacon and cook for 2–3 min., stirring often.
4
Add the diced tomatoes, reduce heat to medium and simmer for another 2 min. Add the spaghetti and reserved pasta water to the pan and cook for 1 min. Divide among 4 bowls and serve with a garnish of Parmesan cheese.
Tips
Use a serrated knife when cutting tomatoes to easily slice through the skin. For a fresh finish, serve with chopped parsley.
