For 4 people: 200 g of bacon, 40 ml of olive oil, 1 onion, 1 red onion, 2 cloves of garlic, 1 teaspoon of rosemary needles (chopped), 1 pinch of chili flakes, 800 g of chopped canned tomatoes, 2 heaped tablespoons of tomato paste, 1 teaspoon of balsamic vinegar, ½ teaspoon of sugar, 50 g of grated parmesan, 2 handfuls of cherry tomatoes, 350 g of spaghetti, ½ bunch of parsley (chopped), salt and pepper.
I got this recipe from Homemade Happiness cookbook by Chelsea Winter. I have to admit I was reluctant to try it at first because there is so much bacon in it – it just seemed too unhealthy. But then, at the insistence of the children, I did it anyway, o-ton: “Not always so much with vegetables” and since then we have eaten it regularly, because it is so quick and at the same time wonderfully tasty. – due to many carbohydrates – tastes satisfying. To ease my conscience, I always use whole wheat pasta made from emmer, an ancient type of wheat. Their flavor is slightly nutty and not as oat like as spelled or whole grain noodles.
And here’s how it works: Put some pasta water on top and keep it warm to save time later. Chop the bacon and fry in a large pan until golden brown, about 10 minutes. Add chopped onion and fry gently for another 15 minutes. Towards the end, add garlic, rosemary and chili flakes and cook for another 5 minutes. Add canned tomatoes and juice, tomato paste, balsamic vinegar, sugar, halved cherry tomatoes and Parmesan. Simmer gently for another 5 minutes, stirring occasionally. Boil the noodles, when they are ready, mix 80 ml of noodle water into the sauce. Then add the drained pasta to the sauce. Stir in the parsley. salt and pepper. A green salad goes well with it.