Bacon and tomato pasta
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The legendary marriage of tomato, white wine and garlic is crowned with crispy bacon. A quick and easy pasta.
Ingredients for 4
400g spaghetti or linguine (dry) 150g bacon 4 ripe tomatoes 1 large carrot 1 dl white wine 1 tbsp; 6 cloves of garlic 1 dl of olive oil salt and pepper parmesan chopped parsley
Bring a saucepan of water to the boil. Add a small handful of salt.
In a cold pan, add the chopped bacon and from there chop the carrot.
Remove the tomatoes and chop them finely. Peeling would be a fiddling with the food. Put the tomatoes and the wine in a pan and give it a brisk lämpö. Cook for a while so that the tomatoes start to break down. Season with salt and pepper.
When the sauce is smooth, season with olive oil. Finally, add the thinly sliced garlic and remove the pan from the plate.
Roil the pasta (al dente, right?) and mix it with the sauce in a saucepan. Lift the pasta onto a plate, add the torn parsley and Parmesan shavings. A spoonful of olive oil on top and voila!
