There is nothing better than a dinner that surprises you on taste and timing. Well, this dish not only delivers on the taste buds it is done in no time at all. It's even easy enough even for a mid week lunch!
Right, so who cooks strictly from recipes and who wings it all the time? A very long time ago, yes very, I used to only ever cook from recipes. Strictly to the letter. I was always afraid to stray even with the tiniest and most basic step or ingredient. If the recipe called for say Himilayan rock salt, and I only had regular table salt, I would just skip the recipe and move on. But let's face it, when I was 20 I didn't have cook books that called for Himilayan rock salt. More like books that said, "add one pack of jello". Yes, those were the kind of cook books I started out on. And as we're being completely honest, I still don't think I own books that call for such far flung ingredients. But I may have moved on from the jello.
But I would look through the books and feel inspired to cook but quite often be put off because I didn't have on hand a certain ingredient. Or in many cases, didn't really care for certain ingredients. I'm far less pick nowadays thought and you can through any ingredient at me you like and I will eat it. Except bananas. You all know that story. If you ever see a banana on the blog, you know there's been a take over.
So when is it a good time to substitute ingredients or cooking methods? How are novice cooks supposed to tell the difference between what's important and what isn't? Because, if you are new to cooking, it probably can seem a little daunting. Which is why we all rely on recipes so much, so that someone else can figure out what works and what doesn't.
If I were to attempt at giving any advice in cooking and substituting, I would say that most ingredients can be substituted. Like almost everything. Sure you might not end up with exactly the same dish that you see in the glossy page, but maybe yours will be better. And you won't know if you don't try. So, don't be put off recipes because of missing or unwanted ingredients. Just do your own thing. Add a dash of this or that, throw in something that you found in your fridge, and just do what feels right.
Baking on the other hand, stick to the recipe...ha!
So because I have been cooking and since forever, I hardly ever follow recipes. Every now and again, I will see something I really like and say "I'm going to make that exactly as I see it". And then I do and am pleased with myself that I was able to actually follow instructions. But for the most part, I like just doing my own thing and seeing what happens. Most of the time it's edible, but sometimes it isn't and we have to force it down. And then for the big wins, well you guys get to see all of those here on the blog.
Which is exactly what you see before you. A quick lunch that had zero expectations and turned into a recipe post and one that I will be making again. And who knows, probably even following the recipe.
Unusually for me, this is a two person meal instead of four. And if I'm completely honest, I was the only person that ate it because it was the only person at home. Oh, I didn't eat it all though! However, you could easily double the recipe to feed more people. Just literally double everything you see in the ingredient list below and you'll be good to go.
I can't seem to stress enough how easy and quick this was. I think the prep time was 5 minutes and it took a total of 10 minutes to cook. Again with the multi tasking and getting everything going at the same time. It literally came together in no time at all.
The flavours were absolutely fantastic. I hardly ever cook with bacon and now have to question myself, why? The bacon really was an after thought in this recipe, but I think it's what made it so great. The star ingredient if you would.
It's a pretty easy and basic recipe and there isn't a whole lot to say. Oh, I did use fine spaghetti as opposed to the regular thicker stuff. I thought it added a nice touch and made it somewhat of a finer dish.
Happy cooking friends and don't be afraid of the word "substitute"
Sun Dried Tomato & Bacon Spaghetti
Serves 2 / Prep time: 5 minutes / Cook time: 10 minutes
4 oz Spaghetti
4 Strips of bacon
1 Cup/150 grams cherry tomatoes
1/2 Cup/30 grams sun dried tomatoes (packed in oil), roughly chopped
2 Garlic cloves, thinly sliced
1/2 Cup/60 grams parmesan cheese
Small bunch fresh chopped basil
Fresh black pepper
In a skillet set over medium to high heat, add the bacon and cook each side for about 2 minutes. Remove from pan and drain on paper towels. Roughly cut or tear the bacon into small pieces.
In a separate skillet, add a little oil from the sun dried tomatoes and garlic. Stir for a minute and add the cherry tomatoes. Cook stirring for about 5-7 minutes or until the tomatoes have softened. Add the bacon and sun dried tomatoes and stir for a minute.
Cook spaghetti in boiling water for about 8 minutes. Drain.
Add the spaghetti to the skillet with the tomatoes and bacon. Add parmesan cheese, fresh basil and season with salt and pepper. Stir well. Top with extra fresh parmesan and a little basil if desired. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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