{"id":483,"date":"2009-09-11T18:57:00","date_gmt":"2009-09-11T18:57:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=483"},"modified":"2016-03-17T18:00:59","modified_gmt":"2016-03-17T18:00:59","slug":"spaghetti-with-chili-bacon-and-rocket-salad","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/09\/spaghetti-with-chili-bacon-and-rocket-salad\/","title":{"rendered":"Spaghetti with Chili, Bacon and Rocket Salad"},"content":{"rendered":"
<\/a><\/div>\n

I love pasta in the evening. Especially because cooking the pasta normally takes longer than preparing the sauce. It’s always a quick and therefore easy meal.
This recipe is based on the classic spaghetti aglio e olio recipe, extended by bacon, fresh red chilis, capers and some raw green leaves. The capers and the green leaves give it an extra note and crunch. For a vegetarian version: The recipe definitely works without the bacon too. <\/p>\n

———————————————————————–<\/b><\/p>\n

SPAGHETTI WITH CHILI, BACON AND ROCKET SALAD<\/b><\/div>\n
<\/div>\n
300g whole wheat spaghetti<\/div>\n
<\/div>\n
50ml olive oil <\/div>\n
4 small hot chilis (deseeded and cut into small pieces)<\/div>\n
3-4 garlic cloves (minced)<\/div>\n
150g bacon (OPTIONAL)<\/div>\n
30g capers (3 tablespoons)<\/div>\n
75g arugula (rocket) leaves (or baby spinach leaves)<\/div>\n
<\/div>\n
Crumbled Feta Cheese <\/div>\n
<\/div>\n
Serves 2-3 <\/div>\n

———————————————————————<\/p>\n

Cook the spaghetti in boiling salted water, according to instructions.<\/p>\n

Heat the olive oil in a pan over medium heat. Add garlic and chilis and saute for about 1-2 minutes over medium to low heat. Keep an eye on the garlic as it burns very quickly. If you want a non-vegetarian meal, add the cut up bacon at this stage and fry it for 4-5 minutes. Then add the capers and keep them in the pan for another 2-3 minute.<\/p>\n

If you  are using baby spinach leaves, cut them into strips. If you use arugula, wash it. The leaves can be used as wholes in the dish.<\/p>\n

Drain the spaghetti when it’s al dente. Pour the chili and olive oil sauce over the drained pasta and mix well. Stir in the the arugula\/baby spinach leaves. Serve immediately and sprinkle crumbled feta cheese on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

I love pasta in the evening. Especially because cooking the pasta normally takes longer than preparing the sauce. It’s always a quick and therefore easy meal.This recipe is based on the classic spaghettiRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":1160,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[13,18,27],"tags":[],"class_list":["entry","author-Anja","post-483","post","type-post","status-publish","format-image","has-post-thumbnail","category-main-dish","category-non-vegetarian","category-pasta"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-7N","jetpack-related-posts":[{"id":381,"url":"https:\/\/anjaschwerin.com\/food\/03\/spaghetti-with-chorizo-chick-peas-and-spinach\/","url_meta":{"origin":483,"position":0},"title":"Spaghetti with Chorizo, Chick Peas and Spinach","author":"Anja","date":"March 19, 2010","format":"image","excerpt":"Inspired by a few green leafy vegetable recipes that\u00a0 combine either with chick peas or with Chorizo, I decided to throw everything together and make a quick weekday pasta dish out of it. 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