SPAGHETTI ALL' AMATRICIANA A

• servings: Serves 4
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 red pepper

1 green pepper

4 tbsp olive orl

5 unsmoked bacon rashers, rinds removed, diced

12-1 fresh green chilli, cored, seeded, and thinly sliced 5 garlic cloves, crushed

2 ripe tomatoes, peeled (page 39), seeded, and diced

2 tbsp chopped parsley

½/2 tsp dried oregano salt and black pepper

500 g (1 lb) spaghetti grated Parmesan cheese to serve

Directions

Remove and discard the cores and seeds from the peppers and cut each pepper in half.

Roast and peel the peppers. Cut the flesh into thin strips.

Heat the oil in a frying 2 pan, add the bacon and cook over a high heat for 5 minutes or until crisp.

Add the red and green peppers and the chilli, and cook for 2 minutes. Stir in the garlic and cook for about 1 minute.

Add the tomatoes and parsley and cook for 3 minutes or until thickened. Remove the frying pan from the heat and add the oregano and salt and pepper to taste.

Cook the spaghetti in a I large saucepan of boiling salted water for 8-10 minutes until just tender.

Drain the spaghetti 5 thoroughly. Add the sauce and toss with the spaghetti. Generously sprinkle with grated Parmesan cheese, and serve at once.