INGREDIENTS
- Light olive oil for cooking
- 4 plump garlic cloves, peeled
- 1 small brown onion, peeled and finely diced
- 500g vine tomatoes
- Leaves from 6 stalks mint, roughly torn
- 1/3 cup plump capers (in vinegar)
- 200 g free-range bacon, excess fat removed and meat cut into small pieces
- 400g dried spaghetti
- Parmesan cheese to serve
See More At What Katie Ate
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