Tuesday, June 21, 2011

Easy as anything tomato and (almost) bacon pasta.

I had a really nice arrabiata on the weekend and decided that I could jazz it up a little and make a great pasta. I can say without a doubt that I succeeded in that endeavour and made a really great pasta! It was going to be tomato and bacon pasta, but when I got to the butcher he'd sold out of bacon, so instead he cut me some really thick ham. I think it worked out in my favour!

Tomato and (almost) bacon pasta
INGREDIENTS
Pasta
200gm thickly sliced smoked ham
2 roma tomatoes
1 regular old ordinary tomato
1 punnet of cherry tomatoes
1 cup (ish) of white wine
4 cloves of garlic, crushed
A handful of fresh basil, sliced
Chilli to taste
Olive oil
Salt and pepper to taste

METHOD
Slice the ham and chuck it in a large flying pan with a lug of olive oil and all of the garlic. You can make it less garlicky if you want, but garlic is good for you! Fry it up until you get some tasty smells going, then add the wine and simmer it while you put the pasta on to cook and chop up the tomatoes. I love, love, love the egg noodle pasta by San Remo, it is the closest to real pasta that you can get in a packet and keep in the cupboard. It's a little more expensive than regular packet pasta but it is worth it.

Chop the regular and roma tomatoes into 8 little wedges and cut the cherry tomatoes in half. Add the regular and romas to the frying pan and stir it all up. Let it bubble away until the tomatoes have softened up then add the chilli to the pan and taste before you add salt and cracked pepper. The tomatoes will be quite sweet, so salt is important at this stage. Get a potato masher and mush up about half the sauce quite roughly, this will help to thicken it up (thanks for that tip Jamie Oliver!).

Once your pasta is almost cooked, drain it thoroughly and tip it in to the frying pan along with the cherry tomatoes and basil. Use the tongs to toss it through really well so that the pasta is still cooking in the juices from the sauce and the cherry tomatoes warm through. I can't eat butter, but if I could I would have added a little dollop at this point.

Voila! Serve with a sprig of basil on top and some grated parmesan cheese. Amazing.

7 comments:

  1. Yyyeeaahh baby that was some tasty pasta. Make it again!

    ReplyDelete
  2. Yum! Perfect wintery dinner.

    I shall live vicariously through yours and others cooking posts while I have no kitchen :-)

    ReplyDelete
  3. You might be able to do it on your little stove Emma, just cook the pasta first and set it aside while you do the sauce?

    ReplyDelete

Thanks so much for taking the time to comment!

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