One pot wonders are always a winner – cutting the washing up is a bonus anytime – however this recipe brings a quick and simple pasta dish to the table in less than 25 minutes. That’s a winner in our books anytime.
This recipe can also be varied – instead swop the bacon for Quorn Bacon or smoked bacon/gammon pieces to make a slightly spicer/smokier flavour.
- 200g pasta (Linguine was used for this recipe)
- 1 onion
- 1 chicken stock cube (swop to vegetable if you’re doing the Quorn bacon version)
- 100g cherry tomatoes
- 2 cloves of garlic, grated
- 2 tbsp dried oregano
- 170g lean bacon – all white parts removed!
- 1/2 tsp chilli flakes (if you’d like)
- 1 tsp sweetener
- basil to season/garnish
- Fry light
- Boil 700ml of water in a kettle for the stock. Chop the tomatoes in half and slice the onion. Grate the garlic (if not already grated – frozen cubes will be great for this)
- Slice the bacon finely, ensuring that any fatty parts are removed to remain Syn free. Spray a large pan with fry light and cook over a medium heat. When hot, add the bacon and fry until cooked
- Mix the 700ml hot water with the stock cube and then add to the cooked bacon. Turn up the heat until boiling
- Once boiling, add the linguine and reduce the heat medium. Add the tomatoes, onion, oregano, garlic and then chilli flakes if you’d like them. Add the sweetener and season with pepper (you may not need salt due to the bacon). Stir well, and then cover with a lid and cook for 5 minutes until the pasta is cooked
- Remove the lid and stir well – add more stock if it looks a little dry
- Once the linguine is cooked, remove from the heat and add in some of the fresh basil
- Serve on plates and season with extra basil. And enjoy!