Sunday, August 5, 2012

Nettie's Bacon, breadcrumb and sundried tomato pasta- Tuesday's in the Kitchen

Today's recipe was created by the wonderful Nettie who made this last night for a dinner party. It's great to have the opportunity for my friends who are great home cooks to share their recipe secrets you just never know what you'll find. This dish was inspired by Donna Hay's terrific 'standby pasta' and l think you will enjoy it. I'm defiantly going to give it a try and it's pregnancy friendly too which is great for those of us who need to watch what we eat. It serves 1-2 but easily doubled to feed four. You could add a salad and grilled Ciabartta dressed with pesto or grilled Parmesan to it and serve for a great family feast during the week or catch up with friends. For this recipe you need to invest in some top grade Parmesan cheese, bacon and Olive Oil as it will make all the difference to the dish.


4 rashers of short cut bacon
2-3 slices of sourdough or other stale bread
Few lugs of garlic olive oil (or basil/chilli oil)
1/2 dozen Sundried tomatoes
Parmesan cheese, grated (make sure it's a good quality cheese)
Pasta of your choice (2 serves)

How to Make

Cook pasta as per packet directions. The rest will be done by the time the pasta is ready.
Roughly chop the bacon and sundried tomatoes, remove crusts from bread.
Blitz bread to chunky crumbs in food processor.
Heat oil in a frying pan over medium heat, add bacon, stir occasionally for 3 - 4 minutes.
Throw in the breadcrumbs and an extra lug of oil so crumbs become coated and turn golden. (I used a little oil from the sundried tomatoes to underscore that flavour.) The ratio of crumbs to bacon should be pretty even.
Add chopped tomatoes and toss through. Turn down the heat and watch that the tomatoes don't burn. Cook for another minute or two. Take off heat.
Drain pasta well, place in a bowl and sprinkle with a grated Parmesan cheese. Top with bacon, breadcrumb, tomato mixture, add your fave herbs or just a crack of pepper, more cheese and you're ready to tuck in! It's simple and satisfying.

Variations to the recipe

You could add anything to the dish to give diversity. Try a little lemon zest to the pasta to give it a freshness reminiscent of Springtime. If Sundried tomatoes aren't your thing then try cherry tomatoes and olives. If you don't want to add meat try dried porcini mushrooms along with some fresh button mushrooms, broccoli, leeks. It's the season for broad beans, mushrooms, leeks, broccoli, beetroot leaves so use them in your dishes. Buy locally too or grow your own. For those who love meat try organic bacon it has less water and cooks better, pancetta, a few anchovies, red onion or use what's in the pantry. I suggest buying an garlic infused olive oil or make your own. It changes recipes and makes them taste incredibly tasty and fresh. Place 4-6 organic garlic cloves in a new bottle of olive oil, place it in the pantry for a good month and then it will be ready to cook with. I do this 3-4 times a year and at Christmas make Garlic Olive Oil for presents. Recipes should be versatile and easy to make especially as we all live busy lives.


Nettie can be found @ blogspot at
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