Name: Roast tomato and bacon papardelle
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram cherry tomatoes; 1 medium red onion, sliced; 2 tablespoon vegetable or olive oil, plus 2 tablespoons extra; 4 rindless bacon rashers, thickly sliced; 2 375g packets fresh lasagne sheets; 100 gram fresh ricotta; 1 cup small basil leaves

Roast tomato and bacon papardelle

Serves 4

Prep

10M

Cook

25M

Total

35M

Skip to Recipe

Ingredients

500 gram cherry tomatoes

1 medium red onion, sliced

2 tablespoon vegetable or olive oil, plus 2 tablespoons extra

4 rindless bacon rashers, thickly sliced

2 375g packets fresh lasagne sheets

100 gram fresh ricotta

1 cup small basil leaves

Method

1.Preheat oven to 220°C/200°C fan forced. Line a large baking tray with baking paper. Place tomatoes and onion on prepared tray. Drizzle with oil; toss to coat. Season. Bake for 15 minutes. Add bacon; toss to combine. Bake for 10 minutes more or until tomatoes just start to collapse and bacon is cooked.

2.Meanwhile, cut lasagne sheets lengthwise into 3cm-wide strips. Cook pasta in a large saucepan of boiling salted water for 3 minutes or until tender. Drain; return to pan.

3.Add tomato mixture and ricotta to pasta in pan: toss to combine. Season. Finely chop basil, then combine with extra oil. Serve pasta drizzled with basil oil.

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Ingredients

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