|6||strips Maple Leaf Bacon|
|8 - 10||fillets Anchovies|
|3||Small Chilies (less if you don’t like it too spicy)|
|2 tbsp||Capers, drained|
|1 1/2 cups||Kalamata Olives, chopped|
|28 oz||can San Marzano Tomatoes|
|10 - 12||leaves Basil|
|Parmigiano Reggiano to finish|
Cut up your bacon in 1” pieces. Nice and big. This is a rustic dish, so there is no need to be subtle here.
Grab your and garlic and anchovies and chop them up together nice and fine. You don’t like anchovies you say? I dare you to try this dish and say you don’t like it. It gives this dish a slightly smoky backbone that is enhanced by the bacon.
Once your bacon has rendered some of its fat, toss in your anchovies and garlic, as well as your chopped olives, capers and chilies. I used small thai chillies. Super flavour and a great kick!
Sautee everything together until the garlic is nice and fragrant and the hint of anchovy is starting to fill the air. Then dump in your tomatoes and add in a whole whack of basil and stir everything together.
It’s now time to throw down your spaghetti. It will take roughly 10 minutes to cook in nice salted boiling water. Just enough time to allow the sauce to come together. Check for seasoning in the sauce, but I required zero additional salt.
Stir your spaghetti in with the sauce, top with some freshly grated parmigiano reggiano and dig in
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