1 1/2 pounds (680 g) sliced bacon, cut crosswise into 1/4-inch thick strips
1 medium onion, diced small (1/4 inch)
4 cloves minced garlic
2 – 14 oz (400 g) cans whole tomatoes
12 ounces, or 340 g (1 box) dry spaghetti
1 tablespoon (15 ml) olive oil
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons (12 g) fresh chopped oregano (or add a little more Italian seasoning)
3 tablespoons (7.5 g) fresh basil chiffonade* (or add a little more Italian seasoning)
1. Heat large skillet over medium heat and add bacon pieces in an even layer. Cook stirring occasionally, about 30 minutes until bacon is crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard. Add onion to the pan and cook on low until translucent and tender. Add garlic & cook about 30 seconds more. Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.
2. Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup (60 ml) of liquid, and toss while still hot with olive oil.
3. Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.