This is made possible by BBC Foods!
Ingredients
- 2 tbsp olive oil
- 4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices
- 1 garlic clove, finely sliced
- ¼ tsp dried chilli flakes (optional)
- 900ml/1½ pint vegetable or chicken stock, made with 1 stock cube
- 250g/9oz dried spaghetti
- 150g/5½oz cherry tomatoes, halved
- 100g/3½oz young spinach leaves
- 50g/1¾oz Parmesan, finely grated
- freshly ground black pepper
Method
-
Heat half the oil in a wide casserole or frying pan.
-
Fry the sliced bacon over a medium heat for 1 minute.
-
Stirring occasionally.
-
Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.
-
Add the stock and bring to the boil.
-
Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.
-
When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves.
-
Cook for 5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed.
-
Stir in the grated parmesan, season with black pepper and serve.
Banner and Image Credit: Ale02
