Bacon, Onion and Tomato Pasta
There’s something wonderfully nostalgic about this dish — smoky bacon, sweet onions, and the burst of fresh tomatoes straight from the garden. For me, it captures late Canadian summers when the tomato plants were heavy with fruit, and the kitchen always smelled of something bubbling on the stove. Using Canadian bacon gives it a uniquely local touch, turning a humble, quick supper into a dish that celebrates both harvest and homegrown flavour.
Prep Time: 10 minutes
Total Time: 25 minutes
Serves: 4
Ingredients
300 g (10 oz) pasta (spaghetti, penne, or fusilli work well)
6 slices bacon (or about 150 g lardons), chopped
1 large onion, thinly sliced
3–4 large ripe tomatoes (about 500 g), chopped
2 cloves garlic, minced (optional)
2 tbsp olive oil (if needed)
1 tsp fresh oregano or basil, chopped (or a pinch of dried)
Salt & freshly ground black pepper, to taste
Fresh basil or parsley, to garnish
Grated Parmesan cheese (optional, for serving)
Method
Cook pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving a splash of pasta water.
Fry bacon: In a wide pan, cook bacon over medium heat until crisp. Remove and set aside, leaving some fat in the pan.
Sauté onions: Add onion to the pan and cook until soft and golden. Add olive oil if needed.
Make sauce: Stir in garlic (if using), then add tomatoes. Simmer gently for 10–12 minutes until the tomatoes break down into a sauce.
Combine: Return bacon to the pan, stir in herbs, and season with salt and pepper. Add a splash of pasta water if the sauce is too thick.
Serve: Toss pasta through the sauce until coated. Garnish with basil or parsley and Parmesan, if desired.
Variations
Canadian classic: Use peameal (Canadian bacon) for a leaner, smoky version.
Vegetarian twist: Swap bacon for sautéed mushrooms or smoked eggplant for depth.
Winter version: Use canned tomatoes from summer preserves — a true Canadian pantry staple.