uncooked whole-wheat spaghetti
⅛ tsp, or to taste (for cooking pasta)
uncooked reduced fat bacon
1 large, finely diced
canned diced tomatoes
red pepper flakes
⅛ tsp, or to taste
⅛ pinch, or to taste
- Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta.
- Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, flipping once, until crisp; remove from pan and set aside. Increase heat to medium-high and add onion; cook until lightly browned, stirring frequently. Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat.
- Add pasta and reserved pasta cooking water to tomato sauce; toss to coat. Season to taste with salt and pepper. Yields about 1 1/2 cups per serving.