Sometimes you just need some comfort food. I grew up with this recipe and now it takes me back to when I was young and living at home every time I make it. It’s one of those dishes that I cook as second nature so when I made it last week I jotted down the ingredients and method as I went. If you’re stuck for something to make after work one night this week then I promise this will not leave you disappointed.
1 red onion, finely chopped
2 garlic cloves, crushed
extra virgin olive oil
4 bacon rashers, cut into 1cm squares
2 cans cherry tomatoes
1 tsp chilli powder
1 tsp agave nectar (can be replaced with 1 tsp sugar)
400g penne pasta
salt + pepper
– Heat a saucepan on a medium heat, add a good glug of olive oil along with the chopped onions and crushed garlic. Cover with a lid so you sweat the onions so they soften rather than brown. Leave for 5 minutes until they’re soft.
– In a separate pan fry the bacon.
– Add the cherry tomatoes, chilli powder and a glug of red wine to the onion mix and simmer for 5 minutes.
– Add the bacon, generous pinch of salt + pepper and a tsp of agave nectar (this helps to take any bitterness out of the tomatoes). Simmer for 30minutes, stirring occasionally. I tend to leave the lid off here so that the excess liquid evaporates.
– Meanwhile begin to boil the water for the pasta (remember to add salt + oil to the water to stop the pasta from sticking). Cook the pasta according to the packet instructions.
– Once the pasta is al dente (soft with still a little bite) drain it and return to the pan. Mix the sauce into the pasta and serve with parmesan and a mixed leaf and avocado salad.