Description

This is the perfect spaghetti to serve on those nights where you don't want to eat a meat dish, or it can be eaten as a side-dish alongside your meat. The best sauce starts with the best tomatoes, which are the San Marzano tomatoes, so don't skimp.

Ingredients

• ¼ c. extra-virgin olive oil
• 4 oz. bacon, cut into ¼ inch cubes
• 1 t. dried oregano
• 8 cloves garlic, minced
• 2 small yellow onions, minced
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 2-28 oz. cans whole San Marzano peeled tomatoes in juice, crushed
• 1 lb. spaghetti
• 20 basil leaves, roughly torn
• freshly grated Parmesan, for serving

Steps

1. Heat oil and bacon in a 12 inch skillet over medium heat; cook, stirring, until bacon renders its fat, about 10 minutes. Add oregano, garlic, onions, and salt and pepper; cook, stirring, until soft, 8 minutes.
2. Add tomatoes; bring to a boil. Reduce heat to medium-low. Cook, stirring, until sauce thickens, about 45 minutes.
3. Meanwhile, bring a large pot of salted water to a boil, add spaghetti; cook until al dente, about 7-9 minutes.