There are many regional variations of this traditional Italian pasta meal, but in anyone’s language, it’s bellissimo!
Ingredients
- 375g spaghetti
- 1 tablespoon olive oil
- 175g pkt rindless bacon, coarsely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 teaspoon dried chilli flakes
- 80ml (1/3 cup) white wine
- 700ml btl passata (tomato pasta sauce)
- 125ml (1/2 cup) water
- 2 dried bay leaves
- 1/3 cup fresh basil leaves, chopped
- 40g (1/2 cup) finely grated parmesan
- Fresh basil leaves, extra, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
- Step 2Meanwhile, heat oil in a large saucepan over medium-high heat. Cook the bacon and onion, stirring, for 5 minutes or until golden. Add garlic and chilli. Cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, water and bay leaves. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens.
- Step 3Add pasta, basil and half the parmesan. Toss to combine. Season with salt and pepper. Divide among serving bowls. Top with remaining parmesan and extra basil.
- Low sugar
Nutrition
2444 kj
Energy
16g
Fat Total
5g
Saturated Fat
6g
Fibre
26g
Protein
34mg
Cholesterol
891.82mg
Sodium
9g
Carbs (sugar)
79g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Spicy tomato chicken: Omit pasta. Halve the quantity of bacon and passata. Drizzle the sauce over cooked chicken breast fillets. Serve with green salad.
Creamy tomato penne: Omit dried chilli flakes. Replace spaghetti with penne. Replace the basil with fresh continental parsley leaves. Add 125ml (1/2 cup) thickened cream with the passata.
- Author: Alison Adams
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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