Tomato and bacon pasta

Tomato and bacon pasta
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

This quick tomato and bacon pasta dish can be made using store cupboard ingredients.

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
Calories
597 kcals
Fat
24.9g fat (6g saturated)
Protein
21.3g protein
Carbohydrates
76.5g carbs (10.1g sugars)
Salt
2.3g salt

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

Method

  1. 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.
  2. 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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