Roasted Truss Tomatoes and Bacon Pasta

 

Roasting the tomatoes adds extra flavour to this simple to make pasta dish. Use the European style oregano that’s been dried on the steams for this recipe, it has a smoky hint that seasons this dish perfectly.

 

INGREDIENTS:

  • 7-8 truss tomatoes

  • 1 large red onion

  • 3 garlic cloves

  • 1 tbsp dried oregano

  • Olive oil for cooking

  • 250g English bacon

  • 1 tbsp tomato paste

  • 500g squisito pasta

 To serve:

  • Grated parmesan cheese

 

METHOD:

  1. Pre heat the oven to 180°

  2. Line a large baking tray with baking paper.

  3. Slice the red onion into 1cm wedges and add them to the base of the baking tray.

  4. Slice the truss tomatoes into quarters and add them over the top of the sliced red onions. Add the garlic cloves roughly crushed along with 1/2 tbsp of dried oregano and a good drizzle of olive oil.

  5. Cover with tin foil and baking in the oven for 30 mins. Remove the tin foil and bake for a further 15-20 minutes or until the tomatoes are soft.

  6. While the tomatoes are roasting, cook the pasta as per the packet instruction.

  7. Heat up a heavy base large fry pan to medium heat.

  8. Dice the bacon up into small pieces, add a good drizzle of olive oil to the heated fry pan. Add the bacon and 1/2 tbsp dried oregano and sauté until lightly crispy and golden. Followed by adding 1tbsp of tomato paste.

  9. Remove the roasted tomatoes from the oven and add them to the fry pan, stir through with the bacon.

  10. Drain the pasta and add to the tomato sauce, stir through to coat.

  11. Serve with grated parmesan cheese over the top.


Serves: 4

Prep/cook:  1hr

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here