A plate of Tomato Bacon Pasta topped with tomato sauce, fresh chopped tomatoes, grated cheese, and parsley sits on a table set with drinks, a small plate of herbs, and utensils.

The lack of exercise along with late-night blogging and snacking at weird hours this past year added some pounds on me. Therefore my only new year resolution for 2012 is to live and eat healthy by sleeping earlier, doing exercise regularly, and controlling the portion of food I eat. I think we eat pretty healthy since I cook almost every meal and the majority of meals are low-fat Japanese dishes. However, I do have some weaknesses. I love rice, pasta, bread…all kinds of carbs. It’s so hard to stop eating them once I have one bite.

A plate of Tomato Bacon Pasta topped with tomato sauce, chunks of tomato, crispy bacon, grated cheese, and chopped parsley, served with a fork and spoon on a dark plate.

With this new year’s resolution, I purposely avoided pasta dishes for a while. Then a few weeks ago I saw this post from my fellow blogger friend Katerhine’s blog, Katherine Martinelli, and I decided to take a break from my new year resolution and cook this. This recipe calls for ingredients that you probably already have in your kitchen. Nothing fancy, just a couple of ingredients you normally use. Toss everything in the pan and add cooked pasta, and it’s done! It’s the day after a busy weekend and you don’t know what to cook for dinner? Here it is, cook this simple and delicious pasta. Your dinner is ready in 30 minutes!

A plate of Tomato Bacon Pasta topped with diced tomatoes, grated cheese, and fresh parsley sits on a woven placemat, surrounded by cutlery, a napkin, chopped herbs, and a pepper grinder.

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A plate of Tomato Bacon Pasta topped with fresh herbs and grated cheese sits on a woven placemat, with a glass of white wine, extra cheese, herbs, and red pepper flakes on the side. Silverware and a napkin are nearby.
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4.89 from 9 votes

Tomato Bacon Pasta

by Namiko Hirasawa Chen
This Tomato Bacon Pasta is a fast, satisfying weeknight dish made with pantry staples and ready in about 30 minutes. Smoky bacon, sweet onions, and canned tomatoes simmer into a bold and savory sauce—no cream needed.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 2

Ingredients 
 

  • 8 oz spaghetti (4 oz, 113 g per serving)
  • 4 slices applewood smoked bacon (or pancetta; 5 oz, 140 g)
  • 1 can whole peeled or crushed tomato and juice (14.5 oz, 411 g per can; whole, diced or crushed)
  • ½ onion (medium)
  • 2 cloves garlic (minced or pressed)
  • ½ tsp red chili pepper flakes (to taste)
  • 1½ Tbsp Diamond Crystal kosher salt (for boiling spaghetti, plus more to taste)
  • freshly ground black pepper (to taste)
  • 1 Tbsp extra virgin olive oil
  • few sprigs parsley
  • ¼ cup Parmigiano-Reggiano or Parmesan cheese (or Pecorino Romano; freshly grated)

Instructions

  • Gather all the ingredients.
    A wooden surface displays all the essentials for Tomato Bacon Pasta: bacon slices, dry spaghetti, canned diced tomatoes, grated cheese, olive oil, garlic cloves, parsley, onion, salt, pepper, and red pepper flakes in small bowls.

To Prepare the Ingredients

  • Finely dice ½ onion: Place it cut-side down and make ¼-inch horizontal cuts toward the root, then vertical cuts, and finally slice crosswise for an even dice.
    A sequence showing hands chopping an onion for Tomato Bacon Pasta: first slicing the onion in half, then making vertical cuts, and finally dicing it into small pieces on a wooden cutting board.
  • Cut the leaves off a few sprigs parsley and finely chop them. Set aside for garnish.
    Two images: On the left, hands trim stems from fresh parsley on a wooden cutting board; on the right, hands finely chop parsley leaves to garnish a savory Tomato Bacon Pasta.
  • Cut 4 slices applewood smoked bacon into ¼-inch pieces. Mince the garlic or use a garlic press.
    Two side-by-side images show hands slicing bacon on a wooden cutting board: the left shows cutting whole strips, while the right shows prepping bacon pieces—perfect for recipes like Tomato Bacon Pasta.

To Cook

  • Bring a large pot of water to a boil. Add 1½ Tbsp Diamond Crystal kosher salt and 8 oz spaghetti. Cook until al dente, about 1 minute shy of fully cooked. While it's cooking, prepare your sauce (skip ahead below) so it's ready for the pasta.
    When the pasta is ready, reserve ¼ cup cooking water. Drain the spaghetti and set aside; alternatively, if you time your sauce prep right, you could transfer the spaghetti from the pot to your tomato bacon sauce with tongs.
    Nami's Tip: Be sure to undercook the pasta slightly, as it will continue to cook when added to the sauce.
    Side-by-side images: On the left, salt is added to a pot of boiling water. On the right, uncooked spaghetti for a tomato bacon pasta is placed into the pot as it begins to soften in the boiling water.
  • While the pasta is cooking, heat a skillet on medium heat. When it's hot, add 1 Tbsp extra virgin olive oil and 4 slices applewood smoked bacon. Cook until just browned, about 3–5 minutes.
    A hand pours olive oil into a stainless steel pan on a stovetop (left), and diced bacon is sautéed for Tomato Bacon Pasta in the pan as a wooden spatula stirs (right).
  • When the bacon is crispy on the edges, add the onion.
    Two side-by-side photos show a metal frying pan on a stove. The left image has sliced bacon cooking, and the right shows chopped onions added—both being stirred with a wooden spatula, making the base for a delicious tomato bacon pasta.
  • Mince 2 cloves garlic (I use a garlic press) and add it to the pan along with ½ tsp red chili pepper flakes. Reduce the heat to medium low and cook, stirring frequently, until translucent.
    Two side-by-side photos show bacon and chopped onions sizzling in a skillet for Tomato Bacon Pasta. In the first, minced garlic is added; in the second, red pepper flakes are sprinkled as a wooden spatula rests in the pan.
  • Add freshly ground black pepper and 1 can whole peeled or crushed tomato and juice.
    A side-by-side comparison shows bacon and onions being stirred in a pan on the left, and chopped tomatoes added to the mixture on the right—the perfect start for a hearty Tomato Bacon Pasta, both mixtures cooking together on the stove.
  • Add ¼ cup pasta cooking water to the sauce and stir. Simmer, uncovered, for 5 minutes or until slightly thickened. Taste and season with more salt and black pepper, as needed.
    Nami's Tip: Make sure the sauce has good strong flavor, as adding the pasta will dilute the taste a bit.
    Split image: On the left, a hand places a glass bowl over a pot of boiling water; on the right, water is poured from a measuring cup into a pan of bacon and tomatoes for Tomato Bacon Pasta, being stirred with a wooden spatula.
  • Transfer the spaghetti to the sauce and toss to coat.
    Nami's Tip: The pasta will continue to cook here, which is why we undercook it a bit in the boiling water.
    Two images side by side: cooked spaghetti is added to a skillet of savory Tomato Bacon Pasta sauce with pieces of meat, then stirred together with tongs over a stovetop.
  • Sprinkle in some of the chopped parsley and toss.
    Two images side by side show Tomato Bacon Pasta in a pan with chopped tomatoes and herbs. In the left image, a hand uses tongs to add fresh herbs; in the right image, the ingredients are mixed together.

To Serve

  • Serve on individual plates. Top with ¼ cup Parmigiano-Reggiano or Parmesan cheese and the remaining chopped parsley.
    A person serves Tomato Bacon Pasta onto a dark plate using tongs; next to it, a close-up of the plated spaghetti garnished with herbs and grated cheese.

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days.

Notes

This recipe comes from my blogger friend, Katherine Martinelli. Back in 2012, when I first published this post, it was common for food bloggers to cook a friend’s recipe and feature their blog by sharing it.

Nutrition

Calories: 714kcal, Carbohydrates: 96g, Protein: 23g, Fat: 27g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 324mg, Potassium: 800mg, Fiber: 6g, Sugar: 9g, Vitamin A: 889IU, Vitamin C: 31mg, Calcium: 109mg, Iron: 4mg

Did you make this recipe?

Tag @justonecookbook on Instagram so we can see your delicious creation!

Editor’s Note: This post was originally published on January 23, 2012, and updated on January 28, 2026 with new images and a slightly revised recipe.