Spaghetti With Tomato, Bacon, Mint And Capers

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Ingredients

Light olive oil for cooking

4 plump garlic cloves, peeled

1 small brown onion, peeled and finely diced

500 g vine tomatoes

Leaves from 6 stalks mint, roughly torn

1/3 cup plump capers (in vinegar)

200 g free-range bacon, excess fat removed and meat cut into small pieces

400 g dried spaghetti

Parmesan cheese to serve

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