We had a fantastic time last night at the 5 Chefs event at the Hop Pole, so the youngest was home alone and this was her choice of supper. I posted the recipe for roasted tomatoes a while ago and I try to keep some in the fridge or buy them from the Deli. The left overs will make a lovely lunch for me tomorrow.
Ingredients
1 tbsp olive oil
Roasted tomatoes or fresh vine tomatoes
A handful of black olives, halved
8 rashers smoked streaky bacon, cut into strips
400g pasta penne
100g cheese, we used Boursin, but Philly would work too
Fresh basil leaves to garnish.
Method
Heat the oil in a large non-stick frying pan. Add the bacon and fry until cooked then add the tomatoes and olives. Meanwhile, cook the pasta following pack instructions. Drain
and reserve a mug of the cooking water. Spoon the cheese into the bacon and tomato mix, adding some of the
reserved cooking water. Season and stir gently over a low heat until melted.
Toss through the cooked pasta, adding a little more cooking water, if needed,
to help the sauce coat the pasta. Tear the basil leaves and stir in at the last minute. Season to taste.
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