- 8 slices bacon, cut to 1" lengths
- 1/2 onion, minced
- 1/2 cup dry white wine
- 3 peeled, diced, tomatoes
- sea salt and cracked pepper
- 1 tsp dry basil
- 1/4 cup parsley
- parmesan, grated
- 1/2 lb uncooked spaghetti
- In a large non-stick skillet fry the bacon until the fat is rendered. Drain away some of the fat.
- Add the onion and saute for 10 minutes.
- Add the wine to the onions and boil until it is reduced.
- Add the tomatoes and then season them with salt and pepper and cook for 20 minutes.
- Boil the pasta in salted water.
- Stir the basil and the parsley into the sauce. Cook another 5 minutes. Check the seasoning.
- Serve the pasta with the sauce and then sprinkle it with parmesan.