Spaghetti with Bacon Capers and Mint

Ingredients

• 1 pound spaghetti
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 onion, finely chopped
• 1/2 pound slab bacon, cut into 1/4-inch dice
• 2 garlic cloves, finely chopped
• 1 pound cherry tomatoes, halved, seeds squeezed out
• Salt
• 1/3 cup salted capers, rinsed with hot water and drained
• 1/2 cup torn mint leaves
• Pepper
• Shredded Parmigiano-Reggiano cheese, for serving

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