Bacon, Pepper & Caper Pasta with Garlic and Red Onion

1. Bring a large pot of well-salted water to the boil and cook the pasta according to packet instructions until al dente. Reserve a mugful of the starchy cooking water before draining.

2. While the pasta cooks, heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the bacon lardons and fry for 4–5 minutes until golden and starting to crisp. Remove with a slotted spoon and set aside, leaving the fat in the pan.

3. Reduce the heat to medium. Add the sliced red onion and peppers to the pan and cook in the bacon fat for 6–8 minutes, stirring occasionally, until softened and lightly caramelised.

4. Push the vegetables to one side, add the remaining olive oil, then add the sliced garlic and chilli flakes. Cook for 1–2 minutes until the garlic is golden and fragrant — watch it doesn't burn.

5. Add the capers and dried oregano, stir everything together and cook for another minute. Return the bacon to the pan.

6. Add the drained pasta to the pan along with a generous splash of the reserved pasta water. Toss everything together over medium heat for 1–2 minutes until the pasta is well coated and glossy. Add more pasta water if needed to loosen.

7. Taste and adjust seasoning with salt and black pepper. Serve immediately, drizzled with a little extra olive oil if you like.