Tomatoey Bacon & Pepper Gluten Free Spaghetti With Crispy Capers

Boil a kettle

Chop your tomato[es] roughly

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and dice

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a generous drizzle of olive oil

Pat your capers dry with kitchen paper

Once hot, add the capers to the pan and cook for 6-7 min or until crispy, then season with a pinch of pepper

Once crispy, transfer the crispy capers to a plate and reserve the pan

Meanwhile, dissolve your tomato paste and chicken stock mix in 250ml [350ml] [450ml] boiled water – this is your stock

Grate your cheddar cheese finely

Return the reserved pan to a high heat

Once hot, add your bacon lardons and diced pepper and cook for 5-6 min or until golden and crisp

Reboil a kettle

Once the lardons are crispy, add the diced onion to the pan and cook for 4-5 min or until slightly softened

Once slightly softened, add the chopped garlic and chopped tomato and cook for 5-6 min or until the tomato has completely softened

Meanwhile, add your gluten free spaghetti to a pot of boiled water and bring to the boil over a high heat

Cook the gluten free spaghetti for 7-9 min or until cooked with a slight bite

Once done, drain the cooked spaghetti, reserving 80ml [100ml] [120ml] starchy pasta water

Once the tomato has completely softened, add the stock with a pinch of salt

Cook for 7-8 min or until the sauce has thickened and everything's completely tender – this is your tomatoey bacon & pepper sauce

Stir the cooked spaghetti through the sauce with the reserved starchy pasta water – this is your tomatoey bacon & pepper gluten free spaghetti

Tip: Cooking for kids? Keep the sauce and pasta separate!