It seems I’ve gone back to my Italian roots for my past few recipes. I thought I’d continue the trend with an absolute classic. The origins of this dish are slightly debated, but they all follow one common trend: the fact that this pasta is super easy, super quick, and super inexpensive to prepare.

As one version of the story goes, this dish was prepared by some of the female… peasants back in the day after a long day of work. Since they were starving by this point, they would scavenge up anything they had lying around, throw it in a pan and quickly put something like this together for them and their families. As so another story goes, this was prepared quickly between “jobs” and set out on the windowsill to attract potential customers. I’m sure there are as many variations of this story as there are dialects in Italy, so I’m just going to show you my take on this delicious classic.

Ingredients

6 strips Maple Leaf Bacon

8-10 fillets Anchovies

4 cloves Garlic

3 Small Chilies (less if you don’t like it too spicy)

2 tbsp Capers, drained

1 ½ cups Kalamata Olives, chopped

28 oz. can San Marzano Tomatoes

10-12 leaves Basil

1 lb Spaghetti

Parmigiano Reggiano to finish

Directions

1. Cut up your bacon in 1” pieces. Nice and big. This is a rustic dish, so there is no need to be subtle here.

2. Grab your and garlic and anchovies and chop them up together nice and fine. You don’t like anchovies you say? I dare you to try this dish and say you don’t like it. It gives this dish a slightly smoky backbone that is enhanced by the bacon.

3. Once your bacon has rendered some of its fat, toss in your anchovies and garlic, as well as your chopped olives, capers and chilies. I used small thai chillies. Super flavour and a great kick!

4. Sautee everything together until the garlic is nice and fragrant and the hint of anchovy is starting to fill the air. Then dump in your tomatoes and add in a whole whack of basil and stir everything together.

5. It’s now time to throw down your spaghetti. It will take roughly 10 minutes to cook in nice salted boiling water. Just enough time to allow the sauce to come together. Check for seasoning in the sauce, but I required zero additional salt.

6. Stir your spaghetti in with the sauce, top with some freshly grated parmigiano reggiano and dig in.