Pasta with Tomato Bacon Sauce

Adapted from a Michael Smith (Chef at Home) recipe.

ingredients

8 slices regular bacon, chopped
1 onion, finely chopped
8 cloves garlic, thinly sliced
1 28oz (796ml) can of crushed tomatoes (or puree a can of whole tomatoes)
1 Tbsp. fresh thyme, rosemary or oregano (or 1 tsp. of dried)
Sprinkle of salt and freshly ground pepper
1 lb. pasta (I like penne with this sauce, but any pasta will do)

method

Place the chopped bacon into a large saucepan over medium-high heat. Add a splash of water. Cook until the water evaporates and the bacon begins to brown. Continue stirring, lowering the heat to medium, until the bacon is lightly crispy and brown. Drain away most (or some) of the bacon fat, leaving enough behind to saute the vegetables (leaving bacon in pan).

Add the onion and garlic and cook until they soften and begin to caramelize (shouldn't take long if they are finely chopped). Pour in the tomatoes, rinsing out the can with water and adding that too. Sprinkle in the herb of your choice and season with salt and pepper. Simmer for 20 minutes or so.

Cook pasta in boiling salted water. Toss with the sauce and enjoy.