BST- Bacon Spinach Tomato Pasta

This has honestly got to be one of my favourite pasta dishes, ever. All of the ingredients taste beautiful together. I wouldn't recommend using tinned tomatoes (although you could) as the freshness of all the ingredients make it special somehow.

You can use any pasta for this dish...linguine, penne...anything you like. I like it with tagliatelle.

This is exactly what I wanted after a long day at work - and with The Bloke grilling the bacon as I cooked the pasta and made the sauce...it took no time at all. Perfect pasta!

Ingredients:

1 tbsp. olive oil
1/2 onion, chopped
1 clove garlic, chopped
10 cherry tomatoes, halved
1 large glass white wine
100g fresh spinach
12 streaky bacon rashers
200g Tagliatelle pasta

Method:

Heat the oil and gently fry the onion until translucent. Add the garlic for 2 minutes and cook. Add the tomatoes and fry for 2 mins, then add the wine and turn up the heat. Cook off the alcohol for 2 minutes and turn the heat to medium. Add the spinach and stir to wilt into the sauce.

Grill the bacon, dabbing the fat off as you go with kitchen paper until the bacon is crisp. Drain on kitchen paper. Cut each rasher into 3-4 pieces with kitchen scissors.

Cook the pasta to the pack instructions - try to make it a little al dente. When cooked, use tongs to put the pasta into the sauce (adding a little of the pasta water - just about a tablespoon). Stir well and season with black pepper. You shouldn't need any salt because of the bacon.

Stir the bacon through the pasta and serve with a good grating of fresh parmesan and some crusty bread to mop up the juices. Perfect, simple ingredients - cooked well.