Ingredients
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16 oz grape tomatoes
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1 clove garlic
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3 slices bacon
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2 large carrots
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4 stalks celery
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1 red onion, diced
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1 tsp fresh thyme leaves
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1/4 cup chicken stock or white wine
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8 oz spaghetti
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1/2 cup shredded Parmesan cheese, to serve
Steps
1
Halve the tomatoes. Place the garlic and half the tomatoes in a bowl. Using an immersion blender, purée until smooth; reserve.
2
Slice the bacon into thin strips. Heat a frying pan without oil or butter and fry bacon until crispy, about 5 min. Remove from pan and drain on paper towels. Do not clean frying pan.
3
Dice the carrots, celery and onion, and sauté in the remaining bacon fat with the thyme. Cook until slightly caramelized, about 6 min. Add the stock and cook for 1 min., until most of the liquid has evaporated. Add the tomato sauce and simmer for 1 min. Season with salt (in moderation) and pepper.
4
Meanwhile, cook the spaghetti according to package directions until al dente; drain. Toss pasta with the cooked sauce, 2/3 of the bacon and 2/3 of the remaining tomatoes. Garnish with the remaining bacon and tomatoes. Serve with shredded Parmesan cheese.
