Soup Spaghetti with Tomato and Bacon

• 1 can Canned tomatoes (diced)
• 50 grams Bacon
• 1/2 Shimeji mushrooms
• 1 Onion
• 1/2 clove Garlic
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Sugar
• 2 Soup stock cubes
• 500 ml Water
• 1 dash Black pepper
• 1 dash Dried basil leaves
• 240 grams Spaghetti (1.6 mm)

1. Cut the onion and garlic finely.
2. Slice the bacon into strips.
3. Slice the stem of shimeji and tear into small clumps.
4. Heat the olive oil in a large pan.
5. Add the garlic and onion.
6. Stir fry well over a low heat, but not to let it burn.
7. Add bacon and shimeji.
8. Stir fry some more.
9. Then add canned tomatoes, water, salt, sugar, soup stock cubes, black pepper and dried basil.
10. Simmer for about 10 minutes.
11. Meanwhile, boil plenty of water in another pan.
12. Add 1% of salt (not listed) and cook the pasta.
13. (Boil 2 minutes less than instructed on the package.)
14. Add the cooked pasta into the soup.
15. Simmer for another 1-2 minutes.

tomatoes, bacon, mushrooms, onion, clove garlic, olive oil, salt, sugar, cubes, black pepper, basil

Taken from cookpad.com/us/recipes/155686-soup-spaghetti-with-tomato-and-bacon (may not work)