Farfalle with pan-fried bacon, cherry tomatoes, wilted rocket and parmesan
Photo by Tam West
|400 g||Farfalle pasta, or another short pasta, like penne|
|4 Tbsp||Extra virgin olive oil|
|2 large||Garlic cloves, finely chopped|
|6 rashers||Bacon, chemical-free, rind removed, diced 3cm|
|½ cup||Kalamata olives, pitted|
|750 g||Cherry tomatoes, multi coloured, halved|
|2 handfuls||Wild rocket|
|1 handful||Parmesan cheese, freshly grated, for serving|
- Bring a large saucepan of water to the boil. Add enough salt so it tastes like the sea. Add the pasta, stir until it comes back to the boil so it doesn’t stick. Boil gently until it is “al dente” or tender to the bite.
- Drain and place in a warm serving bowl.
- Meanwhile heat a frying pan over moderate heat and add the oil, garlic, bacon, capers and olives and fry gently, until the bacon is lightly browned.
- Add the tomatoes and stir fry for a few minutes until hot and just starting to collapse.
- Add the rocket, mix well so it wilts slightly. Add this to the hot, drained pasta and mix well.
- Serve with plenty of parmesan sprinkled on top.