Pasta with bacon and tomato sauce

Ingredients for 2 servings:

• 1 onion(s)
• 80 g bacon
• 2 tbsp oil
• 1 tsp tomato paste
• 1 can tomatoes, chopped, 400 g
• 200 ml water
• 1 bay leaf
• 1 tbsp olives, black
• salt and pepper
• Sugar
• 4 sprigs of parsley
• 1 garlic clove(s)
• 1 tsp organic lemon peel, finely grated
• 1 tbsp pine nuts
• 50 g Parmesan
• 250 g pasta
• chili flakes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Finely dice the onion. Cut the bacon into thin strips. Heat the oil in a pan and fry the onion until light brown. Stir in the tomato paste and fry briefly for 1-2 minutes. Add the canned tomatoes, 200 ml water, the bay leaf, and the olives. Bring to a boil, season with salt, pepper, and a pinch of sugar. Simmer the sauce uncovered over medium heat for 15 minutes. Pluck the parsley leaves from the stalks and finely chop the garlic. Mix both with the lemon zest. Fold in the pine nuts. Coarsely grate the Parmesan cheese. Cook the pasta in boiling salted water according to the package instructions until al dente. Drain and stir into the sauce while still dripping wet. Season with salt and chili. Serve with the parsley mixture and Parmesan cheese.