- 5 large ripe tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 140g spaghetti
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100g diced bacon or lardons
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 2 garlic cloves, chopped
- 50-85g/2-3oz soft fresh rindless goat's cheese
- handful basil and/or snipped chives
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
Pour boiling water over the tomatoes to cover, leave for 1 min, then drain and slip off the skins. Quarter and seed the tomatoes, then chop the flesh.
Bring a large pan of salted water to the boil, add the spaghetti and give it a stir. Boil for the timing given on the pack.
Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until starting to crisp up. Add the garlic, tomatoes, the rest of the oil and pepper and salt, if using. Heat through for 1-2 mins until just simmering.
Drain the spaghetti and add to the pan, tossing in the sauce until lightly coated. Divide between two warm soup plates, crumble over the cheese and scatter over the herbs. Serve with crusty bread and a glass of red wine.
Make it veggieReplace the bacon with chopped red pepper.
Make it differentInstead of goat’s cheese use your favourite soft cheese, or try parmesan or pecorino shavings.