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Ingredients
- 1/4 cup extra-virgin olive oil
- 4 oz. bacon, cut into 1/4″ cubes
- 1 tsp. dried oregano
- 8 cloves garlic, minced
- 2 small yellow onions, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 28-oz. cans whole peeled tomatoes in juice, crushed
- 1 lb. spaghetti
- 20 basil leaves, roughly torn
- Grated Parmesan, for serving
Preparation
Step 1
Heat oil and bacon in a 12″ skillet over medium heat; cook, stirring, until bacon renders its fat, about 10 minutes. Add oregano, garlic, onions, and salt and pepper; cook, stirring, until soft, about 8 minutes. Add tomatoes; boil. Reduce heat to medium-low. Cook, stirring, until sauce thickens, about 45 minutes. Meanwhile, bring a large pot of salted water to a boil, and add spaghetti; cook until al dente. Drain; add to sauce with basil, and toss. Sprinkle with Parmesan.