Summary

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

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Instructions

1. Dice the bacon and onions.
2. Put the olive oil in the pan and fry the bacon and onions in it.
3. 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)
4. You can also chop the tomatoes in the pan, but I prefer it to be a little finer puree.
5. 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.
6. Finally add the tomatoes. Bring to the boil briefly and then simmer well over medium heat until the whole thing is nice and creamy.
7. 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.
8. In the meantime, cook the spaghetti according to the instructions on the packet.
9. Finally, just fold the spaghetti into the finished sauce.
10. Then serve the Parmesan cheese.
11. The recipe is actually my husband`s own composition, but has been very popular with us for years.