Soup Spaghetti with Tomato and Bacon

Name: Soup Spaghetti with Tomato and Bacon
Yield: 3 servings
Cuisine: American
Ingredients: 1 can Canned tomatoes (diced); 50 grams Bacon; 1/2 Shimeji mushrooms; 1 Onion; 1/2 clove Garlic; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Sugar; 2 Soup stock cubes; 500 ml Water; 1 dash Black pepper; 1 dash Dried basil leaves; 240 grams Spaghetti (1.6 mm)

cookpad.japan @cookpad_jp

A soup spaghetti commercial on TV made me want to eat it. So I cooked it with ingredients I had at home. I referred to the tomato soup which my wife sometimes cooks and I made it to have a little stronger taste. And it turned out really nice.

There is not much helpful hints for this recipe as it is only cutting and simmering.
Try preparing the pasta in this order to save time: Cut the ingredients, then boil the water for pasta. meanwhile, stir fry the ingredients and simmer. Cook the pasta while simmering the soup. Add cooked pasta into the soup. Recipe by Furiponpapa

cookpad.japan @cookpad_jp

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Ingredients

3 servings

1 canCanned tomatoes (diced)
50 gramsBacon
1/2Shimeji mushrooms
1Onion
1/2 cloveGarlic
1 tbspOlive oil
1 tspSalt
1/2 tspSugar
2Soup stock cubes
500 mlWater
1 dashBlack pepper
1 dashDried basil leaves
240 gramsSpaghetti (1.6 mm)

Saved

Steps

1

Cut the onion and garlic finely. Slice the bacon into strips. Slice the stem of shimeji and tear into small clumps.
2

Heat the olive oil in a large pan. Add the garlic and onion. Stir fry well over a low heat, but not to let it burn.
3

Add bacon and shimeji. Stir fry some more.
4

Then add canned tomatoes, water, salt, sugar, soup stock cubes, black pepper and dried basil. Simmer for about 10 minutes.
5

Meanwhile, boil plenty of water in another pan. Add 1% of salt (not listed) and cook the pasta. (Boil 2 minutes less than instructed on the package.)
6

Add the cooked pasta into the soup. Simmer for another 1-2 minutes.