• 400g spaghetti
  • 800g tins of chopped tomatoes
  • 8 rashers of bacon
  • 1 onion
  • 1 red pepper
  • 2 cloves of garlic
  • 1 tbsp olive oil
  • 120g grated cheese


  1. Preheat the oven to 190 (170 fan, gas mark 4).
  2. Heat the oil in a medium saucepan on medium heat.
  3. Boil water in a large pan for the spaghetti.
  4. Chop the onion and the red pepper into small, roughly 1 cm chunks.
  5. Add the spaghetti to the boiling water and cook until only just softened and floppy.
  6. Crush the garlic cloves and add to the oil along with the onion and the pepper.
  7. Chop the bacon into chunks and when the veg has softened, add it to the pan.
  8. When the bacon is cooked through, stir in the tomatoes and leave to simmer until slightly reduced.
  9. Drain the spaghetti and pour the bacon mixture into the pan. Mix it through until well-distributed.
  10. Tip the whole mixture into a medium casserole dish and add grated cheese on the top if desired.
  11. Put in the oven for 20 minutes or until the top has crisped.
  12. When cooked, leave to rest for a few minutes and then use a spatula to cut rectangles of the bake to serve.
  13. Serve with a side salad.