Spaghetti Al'Amatriciana - Home made fresh Tomato Bacon & Chilli saucespaghetti

Makes 2 servings.

Ingredients:

• 4-5 medium sized tomatoes, 
• 2 rashes of bacon, 
• half an onion, 
• 2-3 cloves of Garlic, 
• 1 fresh Baguette to serve. (if over a day old, slice it up and toast lightly in a layer on a small fry pan with salt & pepper and a drizzling of olive oil if you wish.)

Seasoning:

• Salt, pepper, seasoned salt.

Preparation and Cooking process:

1. Finely Dice the half onion, and very finely chop the garlic. Arrange the bacon rashes as 1, and slice into matchsticks. 
2. Prepare a deep pot with a very large amount of cold water, and also Boil enough water in another deep pot/wok to cover all of the tomato's. When a rolling boil is reached, put all of the tomatoes into the boiling water for no longer than 1 Min. Take them all out after the minute, and immediately transfer them into the pot with cold water to chill, and peel their skins off to discard.
3. Chop the peeled tomatoes into rough pieces discarding any large white sections, and put into a deep fry pan on high heat until they have broken down , most of the liquid has gone, and the colour has darkened to a deep red. At this stage, take off the heat and remove the mixture from the pan into a blender to blend for about a minute until a smooth consistency is reached. Set aside.
4. Fill a large pot of water to almost 3/4 full for making the spaghetti as you would normally. When boiling, add 1-2 tsp of salt, and then add half a 500g pack of spaghetti to cook following the package's timing instructions.
5. As the spaghetti boils, add a small mount of oil into a deep fry pan/wok adding the chopped bacon, garlic and onion into the pan, stirring while scraping the bottom of any remaining tomatoes. When the onion become translucent, throw in the mixed seasoning, followed with the blended tomatoes as well. Use a cup or so of water to the blender to rinse out all the tomato residue into the fry pan. Stir for a Min, then turn to low heat, and put the lid on. 
6. When the spaghetti is ready, reserve 1 bowl of the boiling spaghetti water from the pot, and then drain the spaghetti. Then while stirring the sauce turn the heat to high, and add in the reserved hot water from the bowl to emulsify the sauce. 
7. Finally add the spaghetti into the sauce, turn heat down and mix the sauce well through the pasta. Serve with the fresh baguette to sop up the sauce.