Name: Spaghetti pesto with bacon and tomato
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram baby roma tomatoes, halved lengthwise; 250 gram yellow teardrop tomatoes, halved lengthwise; 1 tablespoon vegetable or olive oil; 375 gram spaghetti; 6 thin bacon rashers, rind removed, coarsely chopped; 1 cup basil pesto; 1/2 cup shaved parmesan

Ingredients

250 gram baby roma tomatoes, halved lengthwise

250 gram yellow teardrop tomatoes, halved lengthwise

1 tablespoon vegetable or olive oil

375 gram spaghetti

6 thin bacon rashers, rind removed, coarsely chopped

1 cup basil pesto

1/2 cup shaved parmesan

Method

1.Preheat oven to 180°C or 160°C fan forced. Place tomato on a baking tray (use a tray with shallow sides to catch any juice). Drizzle with half the oil; toss to coat. Season with salt and pepper. Bake for 12-15 minutes or until tender. Remove from oven.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender; drain. Transfer to a heatproof bowl.

3.Wipe pan clean. Heat remaining oil in pan over moderate heat. Add bacon; cook and stir for 3-4 minutes or until crisp. Drain on paper towels.

4.Add pesto to pasta; toss to combine. Add tomato (and any juices) and bacon to pasta mixture; toss to combine. Spoon pasta into shallow serving bowls. Serve topped with shaved parmesan.

You can use regular tomatoes, chopped, instead of baby rama and teardrop tomatoes. Cool pasta slightly before adding pesto, as heat can discolour the pesto.
Note

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Ingredients

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