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Crunchy bacon and tomato pasta

Recipe from: 9/1/2006 12:00:00 AM

Ingredients 10
Servings 6
Time 20


  • 30
    olive oil
  • 250
    rindless backbacon, sliced
  • 1
    onion, chopped
  • 4
    cloves garlic, chopped
  • 1
    2 fresh chillies, seeded and chopped
  • 2
    cans plum tomatoes,chopped
  • 50
    freshly chopped flat-leaf parsley
  • 100
    white bread, crusts removed
  • 500
    penne or macaroni
  • 125
    freshly grated Parmesan or pecorino


Heat the oil in a saucepan. Add the bacon and fry over a medium heat until browned. Add the onion, garlic and chilli and cook for three minutes, then add the tomatoes. Bring to the boil, then reduce the heat and simmer uncovered for 15 minutes.

Add the parsley and season to taste. While the sauce is cooking, process the bread in a food processor to make bread crumbs. Spread the bread crumbs onto a baking sheet and grill until golden brown and crisp, tossing regularly during grilling.

Set aside to cool. Cook the pasta until al dente in a large saucepan of lightly salted boiling water, following the instructions on the packaging, then drain. Serve the pasta topped with the sauce. Garnish with the crisp bread crumbs and freshly grated Parmesan or pecorino cheese


Read more on: pork  |  slow cook

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