Just back from holiday spaghetti

O is obsessed with spaghetti. On a recent trip to Bruges he claimed it was 'the Venice of the North', famous for its spaghetti. Sadly, he didn't manage to have any spaghetti while in Bruges, so I made some for him the day we got back from holiday.

Spaghetti with sundriend tomatoies

Since we'd only been away for a couple of days I had some parsley and an onion to hand. The beauty of this recipe, though, is that you can still make it using only store cupboard/freezer ingredients in a matter of about 20 minutes from start to finish. 

 Easy, speedy spaghetti ingedients

• 6 sundried tomatoes in oil
• A handful flatleaf parsley, finely chopped
• A handful toasted pine nuts
• 1/3 pack low fat feta cheese
• 1 onion
• 1 garlic clove
• 3 rashers streaky smoked bacon 
• Enough spaghetti for 2 people

How to make easy, speedy spaghetti

1. Heat a large frying pan over a medium heat.
2. Fill the kettle and switch it on to boil. 
3. Add the bacon to the frying pan and cook till crisp then remove from the pan.
4. Chop the onion in half, peel, then slice each half into thin slices.
5. Turn down the heat under the frying pan and add the onion. 
6. Fill a large pan with the boiled water from the kettle, add a little salt, then add the spaghetti.
7. Refill the kettle and put it on to boil. 
8. Cook the onion till slightly caramelised, ie do not move around too much. Add a little olive oil if there is insufficient fat from the bacon left in the pan.
9. Finely chop the garlic or crush using a garlic crusher and add to the pan.
10. Continue to cook for a few minutes taking care not to let the garlic burn. 
11. Using kitchen scissors cut the sundried tomatoes into small pieces then add to the frying pan.
12. Drain the pasta once it it al dente - this will probably be about 3 minutes before the cooking time specified on the packet.
13. Rinse the cooked pasta with just boiled water from the kettle and shake the colander to remove most of the water. 
14. Return the pasta to the pan you cooked it in and tip in the contents of the frying pan. 
15. Add the feta, crumbled, the chopped parsley and the pine nuts.
16. Toss together with the spaghetti and serve.