Spaghetti with Cherry Tomato Sauce and Bacon bits

I adapted this recipe from Donna Hay's The Instant Cook cookbook, adding in some of my own ingredients. This is a very quick dish to prepare, that uses simple ingredients, great for an instant pasta fix!





Ingredients

500g  San Remo organic spaghetti

1 Tbsp margarine

3 cloves of garlic, crushed

1/2 tsp sugar

2 Tbsp olive oil

handful of basil leaves (I used a mixture of sweet basil & basil lemon)

bacon bits (however many you want)

shredded ham

500g cherry tomatoes, halved

1/2 can of crushed canned tomatoes

small chunks of cream cheese





Cook the pasta in salted boiling water until al dente. 





In a large pan, melt the margarine and place the cherry tomatoes face down, cook for 3-4 minutes until slightly golden. Stir in the can of crushed tomatoes and cook on medium heat for about 2-3 minutes (until the cherry tomatoes have softened). In another pan, lightly oiled, fry the bacon bits and ham until crispy and brown. Add the garlic, sugar, olive oil, lightly fry for a minute. Add this to the tomatoes (including the oil) and simmer on low heat for 2-3 minutes. As a little extra for a bit of creaminess, I added small bits of cream cheese, whatever other cheese you want is fine. Add the basil and cooked spaghetti and stir to combine.