Bacon, Tomato and Rocket Spaghetti |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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different spaghetti Ingredients:
400 g barilla dried spaghetti |
125 g 97% fat free bacon, roughly chopped |
1 tablespoon olive oil |
500 g cherry tomatoes, halved |
3 garlic cloves, crushed |
100 g baby rocket |
1/3 cup grated parmesan cheese, to serve |
Directions:
1. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
2. Meanwhile, heat a non-stick frying pan over medium-high heat. Add bacon. Cook, stirring occasionally, for 3 to 4 minutes or until light golden. Remove to a plate.
3. Add oil to frying pan. Reduce heat to medium-low. Add tomatoes and garlic. Cook, stirring occasionally, for 1 to 2 minutes or until tomatoes begin to collapse.
4. Drain pasta, reserving 1 cup of cooking water. Return pasta to saucepan. Add bacon, tomatoes, rocket and reserved cooking water. Season with salt and pepper. Toss over low heat for 1 minute or until heated through. Divide between serving bowls. Top with parmesan and serve.
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