Spaghetti with tomatoes and prunes

Step 1/5

• 2 prunes

• knife
• cutting board
• immersion blender

Pit and chop the pickled prunes, then purée into a smooth sauce. It is recommended to use pickled prunes instead of dried plums, otherwise the taste may be a little strange.

Step 2/5

• 3 tomatoes
• 180 g pasta
• 1 tsp salt

• pot
• ladle

Bring a large pot of water and salt to a boil. Score the tomatoes and quickly blanch until skin starts separating from the flesh. Remove the tomatoes and chop into small pieces. Add the spaghetti to the same pot and cook according to package instructions.

Step 3/5

• 4 slices smoked bacon

Chop the bacon into small pieces. If you feel it's too oily, simply swap the bacon out for shrimp or other meat. I used mint to neutralize the bacon’s oil, but if you use shrimp or something else, the mint can be replaced with sweet basil leaves.

Step 4/5

• ½ tbsp butter (melted)
• 1 tbsp tomato paste
• ½ tsp dried thyme

• frying pan

Melt the butter in a frying pan. Add bacon and cook until they crisp up. Add the chopped tomatoes, a spoonful of pasta water, and stir-fry until soft. Add tomato paste and dried thyme. Let cook for 2 - 3 min.

Step 5/5

• 2 sprigs mint (for garnish)
• cheddar cheese (grated, for sprinkling)

• colander

When noodles are done cooking, drain and toss together with the prune sauce. Sprinkle on some cheddar cheese and garnish with mint leaves. Enjoy!

Enjoy your meal!