Rustic Bacon & Semi-Dried Tomato Pasta
with Capsicum & Parmesan
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Sulphites
Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a bacon-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.
Ingredients
1
Brown Onion
1
Capsicum
100 g
Bacon
2
Garlic
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
50 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Thinly slice zucchini into rounds.
• Finely chop garlic.
• Roughly chop capsicum and brown onion.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• Boil the kettle. • Half-fill a large saucepan with boiling water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
• Meanwhile, Return frying pan to medium-high heat with a drizzle of olive oil. • Cook bacon until golden, 5-6 minutes.
• When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to saucepan.
• Add garlic and tomato paste to pan with bacon. Cook until fragrant, 1 minute. • Add stock concentrate, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir in the cooked pasta and baked veggies. Add half the Parmesan cheese. Toss to coat. Season with salt and pepper to taste.
• Divide bacon pasta between bowls. • Top with semi-dried tomatoes (see ingredients) and remaining Parmesan to serve. Enjoy!
