600 gr . dry spaghetti,
1 small onion, chopped,
1 large tomato, diced,
5 strips of bacon, chopped,
2 tbsp. extra virgin olive oil, For the Pesto Sauce:
1 cup fresh basil leaves,
3 cloves garlic,
the juice of 1/2 lemon,
2 oz. pine nuts (walnuts, pampkin
seeds or sunflower seeds will do, too),
2 oz. grated Parmesan cheese,
1 tbsp. sea salt and pepper to taste.
Recipe: Place all the ingredients for the pesto sauce in a blender and blend them until smooth. In the meantime, bring 3 liters of water to a boil, add some salt to it and boil the spaghetti to the desired doneness. It usually takes 8-9 minutes for al-dente. Strain the spaghetti in a colander and keep them until needed. Heat the remaining olive oil in the same saucepan that you used to boil the spaghetti, and saute the chopped onion and bacon until lightly brown, usually about 6 minutes. Add the diced tomato and saute for 2 minutes more. Add the pesto sauce and the boiled spaghetti and stir well on the stove for 1-2 minutes. Taste the spaghetti and add some extra salt if necessary. Tip: If you want to make some extra pesto sauce and store it for another meal, you can transfer it in a glass jar, cover it with a thin layer of olive oil, close the jar with a lid and keep it in the fridge. Also, check my recipe for spinach pesto sauce.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.