Cherry tomato, bell pepper and bacon spaghetti

by: Mariangela Favuzzi

  • Preparation 35 min
  • Cooking 25 min
  • Portions 4 pers.

Ingredients needed

Serves 4

  • 300 g Favuzzi spaghetti
  • 1 can Favuzzi cherry Italian tomatoes
  • Favuzzi hot pepper extra-virgin olive oil (optional)
  • 1 small onion cut into julienne strips
  • 1 yellow bell pepper cut into fine slices
  • 1 red bell pepper cut into fine slices
  • 100 g bacon cut into fine slices
  • Salt
  • Pepper
  • White wine

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Steps of preparation

  1. Cook the spaghetti in salted water until al dente, following package instructions. Remember to set aside a small quantity of cooking water.
  2. Drizzle some Favuzzi hot pepper oil into a saucepan to brown the bacon. Deglaze with white wine.
  3. Using a slotted spoon, remove the browned bacon, transfer to a plate and set aside.
  4. In the same saucepan, sauté the onion strips.
  5. As soon as the onion begins to release its aromas, add the bell pepper slices, season with salt and pepper to taste, and continue cooking for 15 minutes or until the peppers are soft.
  6. Add the Favuzzi cherry tomatoes and cook over high heat for 5 minutes longer, stirring the sauce and, if needed, thinning with some of the reserved pasta cooking water.
  7. Put the browned bacon back into the saucepan, add the spaghetti and, if needed, a drizzle of Favuzzi hot pepper oil. Stir to combine and serve immediately.

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