Bacon, Rocket & Tomato Fusilli Pasta Recipe Thanks to Woolworths!

Ingredients

  • 250g streaky bacon
  • 300g fusilli
  • 250g ripe cherry tomatoes
  • 1/3 cup Woolworths Select extra virgin olive oil
  • 1½ tbs Woolworths Select balsamic vinegar
  • ¼ cup coarsely grated parmesan
  • 60g rocket leaves
  • 2 tbs Woolworths Select extra virgin olive oil
  • 1½ cups sourdough breadcrumbs (see Tip)
  • 1 garlic clove, finely chopped
  • 2 tbs chopped flat-leaf parsley
  • 2 tbs chopped basil leaves
  • 2 tsp finely grated lemon rind

Method

1. Line an oven tray with baking paper. Lay bacon on tray and transfer to a cold oven. Heat oven to 180°c. Cook for 20 minutes or until bacon is well coloured. Transfer to plate lined with paper towel and set aside.

2. Meanwhile, cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain.

3. To make pangrattato, heat oil in a frying pan over medium heat. Add breadcrumbs and garlic and cook, stirring, for 5 minutes. Add parsley, basil and lemon rind and cook for a further 3-5 minutes or until browned.

4. Crush cherry tomatoes with a fork in a bowl to catch any juices. Whisk oil and vinegar in a separate bowl and season to taste. Break cooked bacon into small pieces.

5. Combine warm pasta, crushed tomatoes, bacon, half the parmesan and rocket in a large bowl. Add balsamic dressing and mix well.

6. Serve sprinkled with pangrattato and remaining parmesan.

tip: To make breadcrumbs, remove crusts from day-old bread slices. Cut into cubes. Process in a food processor until finely chopped.

 

See the full recipe here.