Spaghetti Alla Pizzaiola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 1 large can tomato (s)
- 2 tablespoon capers, pickled in vinegar
- 1 shot stock, (caper stock)
- 125 g bacon, streaky
- 1 medium onion (s)
- a bit salt
- some pepper
- 1 tablespoon herbs, Italian
- some olive oil, for frying
- 1 tablespoon butter
- some parmesan, grated fresh
Print Recipe
Pin Recipe Instructions
- Dice the bacon and onions.
- Put the olive oil in the pan and fry the bacon and onions in it.
- In the meantime, lightly puree the tomatoes in a container as high as possible with a hand blender and season with all the spices to taste (be careful with the salt as the bacon is already very spicy)
- You can also chop the tomatoes in the pan, but I prefer it to be a little finer puree.
- When the bacon and onions are golden brown, add the capers and a little caper stock. Lightly press the capers with a fork and let them fry for a short time.
- Finally add the tomatoes. Bring to the boil briefly and then simmer well over medium heat until the whole thing is nice and creamy.
- Now add the butter to the sauce and just let it melt. Stir everything well again. It tastes very good and gives a nice shine.
- In the meantime, cook the spaghetti according to the instructions on the packet.
- Finally, just fold the spaghetti into the finished sauce.
- Then serve the Parmesan cheese.
- The recipe is actually my husband`s own composition, but has been very popular with us for years.
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