Burst tomato and bacon spaghetti
Make this quick and easy pasta dish with fresh cherry tomatoes, pesto and tasty bacon lardons. It's the perfect midweek meal!
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves: 2
Ingredients
- 400g (14.1oz) dried spaghetti
- salt
- 250g (8.8oz) bacon lardons
- olive oil
- 2 garlic cloves
- 300g (10.6oz) cherry tomatoes
- 2 tbsp red pesto
- 25g (0.9oz) fresh basil
- 25g (0.9oz) Parmesan cheese
Method
Step 1
Put the pasta water on to boil, and drop the pasta straight in with a big handful of salt. Set a timer for 10 minutes.
Step 2
Add the lardons into a pan with a shot of olive oil. Set over a medium heat and begin to cook and render the fat. Once crispy, whip the bacon out, leaving the fat behind. Thinly slice the garlic and drop that into the hot fat.
Step 3
Sizzle for one minute before adding the tomatoes. Pop a lid on and cook over a medium-high heat for 4-5 minutes until the tomatoes start to pop and burst, releasing their juice into the pan.
Step 4
Add the pesto to the sauce and remove from the heat. Transfer the cooked pasta to the pan with a few splashes of pasta water and toss through the sauce.
Step 5
Finish with basil leaves and grated Parmesan cheese.
Recipe and image courtesy of Aldi, aldi.co.uk