Spaghetti with baked tomatoes, garlic and bacon

Spaghetti with baked tomatoes, garlic and bacon.

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Ingredients:
-Bacon (chopped) — 85 g
-Olive oil — 6 tablespoons
-Anchovies — 2 fillets
-Breadcrumbs — 1 cup
-Tomatoes — 4 pieces
-Garlic — 2 cloves
-Fresh thyme, parsley or basil
-Salt and pepper — to taste
-Spaghetti — 225 g

Preparation:
Heat oven to 175 degrees.
Fry the bacon until crisp and place on a plate.
In the same pan, pour 2 more tablespoons olive oil and place the anchovies and breadcrumbs. Cook, stirring, until golden crisp.
With tomatoes, cut the bonnet and sprinkle them with salt and pepper. Top with a little bread crumbs, lightly press them in. Sprinkle with fresh basil and drizzle with olive oil. Bake in the oven for about an hour.
Cook the spaghetti in salted water. Drain, leaving a ½ cup of water. Return the pasta to the pan, take the tomatoes from the oven and pass on to a dish. The juice of the dish, pour into the pan and the remaining breadcrumbs. Drizzle with olive oil and the remaining liquid from the pasta. Stir.
Put the pasta in a dish, lay on top of the tomatoes. Sprinkle all dish bacon and serve.

 

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