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Pasta with bacon, cherry tomato recipe
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Feel like Italian food? Here’s something easy to make
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Mama Mia! Pasta with bacon and cherry tomatoes
Haven’t we all been tempted to try out Italian cuisine, but haven’t summed up the courage to actually do it. Give this recipe a shot.
For 6 portions
Ingredients
Cherry tomatoes, halved: 600gm
Olive oil: one-third cup
Garlic cloves, minced: 5
Dried crushed red pepper: quarter tsp
Dry oregano: half tbsp
Fresh Italian basil: 12 nos.
Dry pasta (penne or spaghetti): 450 gm
Sliced bacon: 60 gm
Halved, pitted black olives: 50 gm
Grated Parmesan cheese: 80 gm
Method
Position rack in centre of oven and preheat to 375°F. Combine tomatoes, half the olive oil, garlic, crushed red pepper in a baking dish.
Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, for about 30 minutes. Stir in oregano. (Can be made 2 hours ahead. Let it stand at room temperature.)
Slice the bacon into thin slices.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot.
Heat up rest of the oil, sauté the bacon. Saute till the bacon fat has almost melted, add the tomato mixture and olives.
Stir over medium heat until heated through, for about 2 minutes.
Finish off with fresh basil and oregano. Divide pasta among 6 plates. Serve with grated parmesan cheese.
RAJESH RADHAKRISHNAN
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