As always, I have modified the common ingredients for much low fat friendlier substitutions with substituting on the flavour. The bacon filled spicy tomato sauce is quick and simple to prepare and cook making this a weeknight hit and it also ranks high on the comfort food list. You can adjust the level of chilli flakes to suit your taste. My kids are enjoying spicy food but everyone is different.
(recipe adapted from Woolworths Australian Good Taste Magazine April 2010)
Points per serve: 5
375 grams thin spaghetti
1 tablespoon olive oil
125g Weight Watchers bacon (98% fat free) coarsely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1/2 - 1 teaspoon dried chilli flakes
1/3 cup white wine
700ml bottle Passata or tomato pasta sauce
1/2 cup water
2 dried bay leaves
freshly ground black pepper
1/3 cup fresh basil leaves, chopped
40 grams finely grated fresh parmesan
additional basil leaves for garnish
Bring a large saucepan of water to boil and cook spaghetti as per packet instructions. Drain.
Heat oil in a saucepan over medium-high heat. Cook the bacon and the onion for 5 minutes, stirring, or until golden. Add the garlic and chilli. Cook for 30 seconds or until mixed through and fragrant. Add the wine, stirring to pick up any pan bits, for 1 minute. Add the passata, water and bay leaves. Simmer for 10 minutes or until sauce thickens, stirring occasionally. Season with salt and freshly ground black pepper.
Add the pasta, basil and half the parmesan. Toss to combine. Serve topped with remaining parmesan and extra basil.
(click here for a printable version of this recipe)