Spaghetti with Tomato Bacon and Mushroom
1.
Wash the tomatoes and cut a cross knife on top.
2.
Wash the white mushrooms and slice them (white mushrooms are easy to oxidize and turn black, and I have bought them for several days, so they are a little black). The bacon is also sliced.
3.
Put an appropriate amount of water in the pot. After the water is boiled, the strips are topped, and by the way, the tomatoes with the cross cut are thrown down and scalded for one minute. In fact, another one was added later.
4.
The hot tomatoes are taken out, the skin is easily peeled off, and then cut into small cubes.
5.
Cook the pasta to the right level according to the instructions, and scoop it up. In order to prevent drying out, you can pour some olive oil and mix well.
6.
Pour a small amount of oil in a non-stick pan, fry the bacon on both sides first, and then serve.
7.
The oil is not enough, pour a little more oil and stir-fry the mushrooms until they become soft and serve.
8.
Pour a little more oil into the pan, add the diced tomatoes and fry them into a sauce.
9.
Then pour the bacon slices and mushrooms back into the pot, add a little salt and a little pepper, stir fry evenly, pay attention to low heat, do not fry dry.
10.
Finally, put an appropriate amount of noodles on a plate, pour the fried tomato, bacon and mushroom sauce on top, mix well and eat.
Tips:
1. The cooking time of each type of pasta is different. Cook according to the instructions on the package.
2. If there is olive oil, use olive oil, if not, use ordinary vegetable oil for stir-frying. It is best to use corn oil, sunflower oil, etc., which has no obvious taste.
3. Cut the tomato into a small bite and blanch it in the boiling water to remove the skin easily. If you feel that the taste of the tomato sauce cooked directly is not enough, you can add some tomato sauce. The side dishes can be adjusted according to your own preferences.
