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Tomato, basil, caper and bacon pasta sauce

I made this tasty pasta sauce last night and wanted to jot it down for my future self. I like linguine!

Ingredients

• Whole Italian cherry tomatoes, 400g tin, broken up
• Basil leaves, 1 handful, roughly chopped
• Bacon, 2 thick rashers, cut in to thin strips
• Capers, ~2 tbsp
• Garlic, 1 large clove, sliced extra fine
• Tomato purée, 1 tsp
• Salt + pepper

Instructions

1. Add the tinned tomatoes to a mixing bowl¹, break them up with your hands then stir in the chopped basil. I did this a few hours before so the basil had time to steep in the tomatoes.
2. Take a good-sized pan, put on a medium heat, add a touch of olive oil followed by the garlic and a pinch of salt then cook until lightly golden.
3. Add the bacon and cook until starting to crisp.
4. Stir the tomato purée and cook for a few minutes.
5. Stir in the tomatoes and capers, season with salt and pepper then cook on a medium-high heat until reduced by about half.
6. Cook and drain the pasta, reserving ~50ml of pasta water. Stir the pasta water into the sauce.
7. Add the pasta to the pan and use a pair of kitchen tongs to lift the pasta through the sauce to combine, ensuring the sauce is evenly distributed through the pasta noodles.