0 Min
very easy
4 People
Rating starstarstarstarstar
Bacon pasta with caprece salad
1. Cook pasta according to packet instructions (see tip!).

2. Heat a large pan with oil over high heat. Slice and add bacon. Cook for 2-3 minutes, or until crispy. Add rosemary leaves, heat through. Remove from pan and set aside, keep pan over heat.

3. Chop onion, slice celery, grate carrot and zucchini. Add to pan as you go with crushed garlic. Cook for 5 minutes, or until softened.

4. Pour tomato sugo and 1 jar water into pan. Add oregano and vinegar. Simmer for 10 minutes, uncovered, or until slightly reduced. Season to taste.

5. Halve cherry tomatoes, chop cucumber, quarter bocconcini and pick basil leaves. Toss in a bowl with olive oil, vinegar, salt and pepper.

6. Toss cooked pasta with sauce and top with bacon. Serve with caprese salad on the side.

Rinse cooked pasta in cold water to stop it from overcooking.
Blend tomato sauce before adding bacon, if you prefer.
500g short pasta

1 tbsp oil, for cooking
1 packet bacon
1 rosemary sprig

1 onion
2 celery sticks
1 carrot
1/2 zucchini
2 garlic cloves

1 jar tomato sugo
1 tsp dried oregano
1 tbsp balsamic vinegar

1 punnet cherry tomatoes
1 lebanese cucumber
1/2 tub bocconcini
1/2 packet basil
2 tsp olive oil
1 tbsp red wine vinegar

salt and pepper, for seasoning