Pasta Bake with Free Range Danish Bacon
This yummy pasta bake is ideal for a crowd of hungry kids or adults and is fantastic for lunch box leftovers!
|¼ cup||Olive oil|
|1||White onion, medium diced|
|4 cloves||Garlic, finely chopped|
|0||Hellers Danish eye bacon|
|1||Carrot, peeled and finely diced|
|1||Red pepper, diced|
|1||Eggplant, peeled and roughly chopped into dice|
|1 Tbsp||Capers, optional|
|15||Kalamata olives, optional|
|800 g||Italian tomatoes, chopped in thick sauce|
|1 cup||Shaved parmesan|
|1 handful||Fresh italian parsley|
|1 drizzle||Olive oil|
|1 pinch||Cracked pepper, for taste|
|1 pinch||Salt, for taste|
Preheat oven to 180C
In a large deep fry pan or heavy based pot over medium heat add ½ the olive oil. Add the onion and cook for 5 mins, now add the bacon and cook for a further 5-7 mins. Add the garlic, carrot, eggplant, red peppers and remaining olive oil and sauté for 8-10 mins until the eggplant becomes tender.
To this add the oregano, rosemary and thyme and cook for 3 mins. Add the chopped tomatoes and allow the sauce to simmer gently for 10 mins or so [do not allow it to reduce too much] until the vegetables become just tender. Season well and set aside somewhere warm.
Cook your pasta al dente to the packets instructions [usually 8 mins]. Drain the pasta and then drizzle liberally with olive oil to stop it from sticking.
Grease a large 25-30cm baking dish with butter and spread ¼ of the sauce evenly over the bottom of the dish. Add a layer of pasta and then a light sprinkling of shaved parmesan, repeating this until the final layer. The final layer should end pasta then parmesan then sauce and then a final sprinkling of parmesan.
Bake in the oven for 20-25 mins.
To serve sprinkle the top of the pasta bake with parsley. Serve alongside a fresh green salad and crusty garlic bread.