Tomato and bacon pasta
- Published: 30 Jun 10
- Updated: 18 Mar 24
This quick tomato and bacon pasta dish can be made using store cupboard ingredients.
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Serves 4
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Hands-on time 20 min
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Ingredients
- 2 tbsp extra-virgin olive oil, plus extra to serve
- 200g smoked bacon lardons
- 1 large onion, finely chopped
- 2 large garlic cloves, crushed
- 800g tinned cherry tomatoes
- 1 tbsp balsamic vinegar
- 80g black olives, pitted
- 350g fresh pappardelle pasta
- Handful fresh parsley, roughly chopped
- Grated Parmesan to serve
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Method
- Heat the oil in a large sauté pan over a medium heat and fry the bacon lardons until crisp, then remove to a plate lined with kitchen paper using a slotted spoon. Add the onion and garlic to the pan and sweat until soft. Stir through the tomatoes, squashing them with the back of a wooden spoon to release the juice. Add the balsamic vinegar, olives and cooked bacon to the pan. Bubble for a few minutes until reduced and thickened, then season to taste.
- Meanwhile, cook the pasta in a large pan of salted boiling water according to the pack instructions. Drain and add to the sauce with a handful of parsley. Stir to coat and divide among bowls. Drizzle with a splash of extra-virgin olive oil and serve with grated Parmesan and crusty bread, if you like.
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- Recipe from July 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 597 kcals
- Fat
- 24.9g fat (6g saturated)
- Protein
- 21.3g protein
- Carbohydrates
- 76.5g carbs (10.1g sugars)
- Salt
- 2.3g salt
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