Each serving contains approximately 480 kcal.
- 1 small red onion
- 1 garlic clove
- 20 baby plum or cherry tomatoes
- 2 rindless bacon rashers
- 1 tablespoon softened butter (15g)
- ¼ teaspoon dried chilli flakes
- 100g wholewheat spaghetti
- 2 tablespoons balsamic vinegar (30g)
- 2 tablespoons rapeseed oil (30g)
- small handful fresh basil leaves (5g)
- salt (optional) and freshly ground black pepper
- Trim the red onion and cut in half, then peel and thinly slice. Peel the garlic and finely grate the flesh. Cut the baby plum or cherry tomatoes in half.
- On a clean chopping board, trim the bacon rashers and snip into small pieces and put on a plate.
- Melt the butter in a frying pan over a medium heat. Add the onion with the chilli flakes and season freshly ground pepper. Sauté for 6-8 minutes until the onion is golden brown, stirring occasionally.
- Bring a large pan of water to the boil with a pinch of salt (optional). Add the wholewheat spaghetti and carefully swirl it around so that it softens and goes into the water. Cook for 10-12 minutes or until tender.
- Stir the garlic into the onion and cook for another minute or two until lightly golden. Add the bacon and sauté for another few minutes until crisp and golden.
- Add the tomatoes with the rapeseed oil and balsamic vinegar, stirring to combine.
- Drain the spaghetti into a colander in the sink. Add the pasta to the pan, tossing with a tongs to mix evenly and until everything is piping hot. Divide the caramelised onion and bacon among wide rimmed bowls and tear over the basil leaves to serve.