Directions:
- Put a large pan of salted water on to boil.
- Heat a dry frying pan. When hot, dry-fry the lardons until they are brown and crispy.
- Add the two cans of tomatoes, piri-piri and chilies, mushing the tomatoes up a little (I prefer to keep some large lumps, though, which is why I don't use chopped tomatoes).
- Bring to the boil and then leave to reduce over a low-medium heat, stirring occasionally.
- Once the large pan of water is boiling vigorously, place the pasta into the water and put the heat on maximum until the water boils again. Then, reduce the heat slightly and cook until al dente.
- Drain and rinse the pasta, serve in a bowl, spoon the tomato mixture on top and sprinkle with shavings of parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 785.37 Kcal (3288 kJ) | ||
| Calories from fat | 225 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25g | 38% | |
|---|---|---|---|
| Cholesterol | 117.5mg | 39% | |
| Sodium | 33.32mg | 1% | |
| Potassium | 2.37mg | 0% | |
| Total Carbs | 106.66g | 36% | |
| Sugars | 4.4g | 18% | |
| Dietary Fiber | 5.03g | 20% | |
| Protein | 34.03g | 68% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 3.8mg | 21% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 343.76 Kcal (1439 kJ) | ||
| Calories from fat | 98.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 38% | |
|---|---|---|---|
| Cholesterol | 51.43mg | 39% | |
| Sodium | 14.59mg | 1% | |
| Potassium | 1.04mg | 0% | |
| Total Carbs | 46.68g | 36% | |
| Sugars | 1.92g | 18% | |
| Dietary Fiber | 2.2g | 20% | |
| Protein | 14.9g | 68% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.6mg | 21% | |
| Calcium | 15.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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