Spaghetti With Tomato, Bacon, Mint And Capers

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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