Friday 4 July 2014

Cheesy Tomato and Bacon Pasta

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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