For 2013 I am going to continue to make healthier choices and find ways to eat food that not only tastes good, but is healthy.
If you, like me, made a similar resolution, you won't be disappointed with this recipe for Spaghetti Amatriciana. If you did not, I promise you'll like this as well.
To make this you'll need:
- 8 oz uncooked whole-wheat spaghetti
- 1/8 tsp table salt, or to taste (for cooking pasta)
- 1 tsp olive oil
- 6 slices uncooked reduced-fat bacon
- 1 large uncooked onion, finely diced
- 2 cups canned diced tomatoes
- 1/4 tsp red pepper flakes
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
To start, cook the spaghetti in salted water until al dente; reserve 1/4 cup of the cooking water and then drain the pasta. Meanwhile, heat oil in a nonstick skillet over medium heat. Cook the bacon, flipping once, until crisp; remove from the pan and set aside. Increase the heat to medium-high and add the onion; cook until lightly browned, stirring frequently. Then, crumble the bacon into pan and add the tomatoes and red pepper flakes; toss to mix. Add the pasta to the tomato sauce; toss to coat. If you need it, you can add the reserved pasta water as well until you get the right consistency. Season to taste with salt and pepper. The recipe serves four. Enjoy!