TOMATO AND BACON PASTA
Tomato and bacon pasta is simple home cooking. It’s a great meal for busy weeknights. I’ve used wholemeal penne pasta, but you could use other types of pasta instead.
Do you like wholemeal pasta? I’ll happily choose brown rice over white rice and wholegrain bread over white bread (for everyday eating, anyway), but wholemeal pasta definitely feels more of a compromise. It just doesn’t have that same soft texture, and the flavour is much stronger. The rich tomato and bacon sauce in this recipe does a decent job of masking the wholemeal pasta flavour, but I wouldn’t blame you if you chose regular pasta instead!
TOMATO AND BACON PASTA
Tomato and bacon pasta is simple home cooking. It’s a great meal for busy weeknights. I’ve used wholemeal penne pasta, but you could use other types of pasta instead.
Ingredients
PASTA
- 1 brown onion
- 250 g bacon (8.8oz)
- 2 cloves garlic
- 1/2 Tbsp olive oil
- 2 x 400g cans basil flavoured tomatoes (2 x 14oz cans)
- 1 Tbsp brown sugar
- 1 Tbsp balsamic vinegar
- 1 tsp dried oregano
- 300 g wholemeal penne pasta (10.6oz)
- 2 Tbsp butter
- 1/3 cup shaved parmesan (30g)
- Fresh basil (optional)
SALAD
- 1 carrot
- 1 avocado
- 60 g baby rocket (2.1oz)
- 50 g alfalfa sprouts (1.8oz)
DRESSING
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp balsamic vinegar
- 1 tsp brown sugar
- 1 tsp Dijon mustard
Instructions
MAKE PASTA SAUCE
Dice onion and bacon. Crush garlic. Heat olive oil in a large frying pan over a medium heat. Add onion, bacon and garlic and cook for 3-4 minutes, until onion is soft. Stir in tinned tomatoes, sugar, vinegar and oregano. Turn heat down to medium-low and leave to simmer for 10-15 minutes
COOK PASTA
While sauce is simmering, bring a large pot of water to the boil. Add the pasta and cook for 12 minutes, until al dente.
MAKE SALAD
Julienne, spiralise or grate carrot. Slice avocado. Combine carrot and avocado in a large salad bowl with the rocket and sprouts.
MAKE SALAD DRESSING
Whisk together dressing ingredients (I like to shake them together in a small jar). Season with a little salt and pepper.
SERVE
Stir butter into pasta sauce until melted. Season to taste with salt and pepper.
Drain pasta, reserving half a cup of the pasta water. Tip pasta into sauce and stir to combine. Stir in at least 1/4 cup of pasta water to help the sauce cling to the pasta better.
Plate out individual portions of pasta and top with parmesan and fresh basil, if using. Serve with salad on the side, drizzled with dressing.
Recipe Notes
WINE MATCH: Go for a Pinot Gris.
GLUTEN-FREE OPTION: Go for gluten-free pasta.
INGREDIENT SWAPS: Switch out the wholemeal penne pasta for your favourite type of pasta, if you like. Chorizo or cheese kransky sausages can be used instead of (or in addition to) bacon.
STORING AND REHEATING: Store individual servings in airtight containers and reheat as required. Keep salad and dressing separate.
ALSO ON THE MENU
