Bacon Tomato Pasta is a quick and easy pasta dish, made with 7 ingredients in just 15 minutes, making it ideal for busy weeknight dinners.
This cheap and cheerful pasta recipe uses crispy bacon bits in a tomato, onion and garlic sauce, tossed in a pan with pasta for a no-fuss dish that is a bacon-lover's dream come true.
The rich, savoury sauce in this bacon tomato pasta is a great base to build on, too. Perfect for adding things you might want to use up in the fridge.
Table of Contents
Why I think you will love this recipe
- 15 minutes.
- 7 ingredients (plus salt).
- Maximum taste in minimal time.
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- olive oil
- smoked bacon
- brown onion
- fresh garlic cloves
- passata - pureed tomatoes that have the skin and seeds strained out, you can find passata in the supermarket near tomato paste and jarred pasta sauce
- beef stock cubes - these add seasoning and flavour without added liquid
- spaghetti pasta
- salt
- grated fresh parmesan cheese (to serve)
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for bacon tomato pasta
- smoked bacon - use unsmoked bacon instead, or swap for pancetta or speck
- brown onion - sub with white or red onion
- spaghetti - feel free to use whatever type of pasta you have available
How to make bacon tomato pasta
- Fry bacon.
- Then add onion and garlic.
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- Add passata, stock cubes, and some pasta cooking water, then simmer.
- Add cooked pasta, then toss to coat the pasta in the sauce.
My top tips for the best result
- With only a handful of ingredients, it's important to get good colour on the bacon; this adds so much flavour to the finished dish.
- Hold off adding any extra salt until the end - it will depend on how salty the bacon is and the amount of salt in the stock cubes as to whether you need any extra seasoning.
Storage
The finished tomato bacon pasta can be stored in an airtight container in the refrigerator for up to 3 days.
The pasta will absorb some of the sauce over time; you may need to add some more liquid to reheat it.
Other recipes you may enjoy
Creamy Chicken Pasta Bake - rotisserie chicken, bacon and penne pasta in a simple cheese sauce made with just two ingredients. One of the most popular recipes on the blog.
Chicken and Pesto Pasta Bake - a pasta bake using chicken, bacon, basil pesto and cherry tomatoes in a creamy sauce that the whole family will love!
Baked Tuscan Chicken - a quick, one-pot recipe using chicken breasts sprinkled with garlic and paprika, then oven-baked in a rich cream sauce and garnished with fresh basil leaves.
📖 Recipe
Bacon Tomato Pasta
Ingredients
- 1 tablespoon olive oil
- 360 g smoked bacon chopped
- 1 brown onion chopped
- 3 garlic cloves crushed
- 400 g passata tomato puree (see my notes)
- 2 beef stock cubes crumbled
- 350 g spaghetti
- salt to taste if needed
- grated fresh parmesan cheese to serve
Watch me make this recipe
Instructions
- Heat olive oil, then fry bacon over medium heat until it is well-browned and starts to crisp at the edges, typically around 3 minutes.1 tablespoon olive oil360 g smoked bacon
- Meanwhile, cook the spaghetti in salted water according to the package directions.350 g spaghetti
- Then add the onion to the bacon and continue to fry until it becomes soft.1 brown onion
- Add the garlic and fry for a further 30 seconds.3 garlic cloves
- Add the passata, ½ cup of the starchy pasta water (scoop 1 cup of the pasta water from the boiling pasta pot) and the stock cubes.400 g passata2 beef stock cubes
- Stir well and simmer for 2 minutes.
- When the pasta is finished cooking, drain it and add it to the sauce in the frypan.
- Mix to emulsify the pasta with the sauce over gentle heat until the pasta is coated in sauce, adding extra pasta water if needed.
- Taste, and add salt if required.salt to taste
- Serve with fresh grated parmesan cheese on top (optional).grated fresh parmesan cheese
Notes
- Passata is a puree of tomatoes that has been strained to remove the seeds and skins. It is not the same as tomato paste, which is a concentrate.
- The key to maximum flavour in this dish is to brown the bacon really well.
- Don't add extra salt until the end - it will depend on how salty the bacon is and the amount of salt in the stock cubes as to whether it's needed.
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