6-8 cloves garlic, minced
150g bacon, sliced (optional)
1 bell pepper, sliced
A handful of cherry tomatoes, halved
~3/4dl Parmesan or Parmigiano cheese
Fresh basil (optional)
Cook pasta according to instructions on package.
Meanwhile, cook bacon in a small saucepan. Remove bacon, leaving fat behind and cook the sliced bell pepper until soft. Add a bit of water if the pan runs dry. Remove bell pepper. Turn heat to medium low and melt butter. Once the butter has melted, add garlic and cook for about 5 minutes until translucent - do NOT allow garlic to brown. Add salt and pepper, bell pepper, bacon and cherry tomatoes.
Drain the pasta and mix with the cheese. Pour the sauce over top and stir to combine. Allow the pasta to rest for a few minutes to absorb some of the butter.
Serve with basil and a sweet chili sauce if desired.
VERY garlicky! But we like garlic, so that's all good :-D The sauce didn't coat the pasta quite as nicely as I'd hoped for, but I think I may just not have left it to rest long enough. But it tasted great, so if you don't mind smelling like garlic for the rest of the evening, I'd definitely recommend it. I think I'd add more tomatoes next time though. I used about 7-8 this time and it could easily have carried twice that.
Monday, August 12, 2019
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