Post by Specalios on Apr 1, 2017 9:38:16 GMT
INGREDIENTS
2 tbsp extra-virgin olive oil, plus extra to serve
200g smoked bacon lardons
1 large onion, finely chopped
2 large garlic cloves, crushed
800g tinned cherry tomatoes
1 tbsp balsamic vinegar
80g black olives, pitted
350g fresh pappardelle pasta
Handful fresh parsley, roughly chopped
Grated Parmesan to serve
METHOD
01.Heat the oil in a large sauté pan over a medium heat and fry the bacon lardons until crisp, then remove to a plate lined with kitchen paper using a slotted spoon. Add the onion and garlic to the pan and sweat until soft. Stir through the tomatoes, squashing them with the back of a wooden spoon to release the juice. Add the balsamic vinegar, olives and cooked bacon to the pan. Bubble for a few minutes until reduced and thickened, then season to taste.
02.Meanwhile, cook the pasta in a large pan of salted boiling water according to the pack instructions. Drain and add to the sauce with a handful of parsley. Stir to coat and divide among bowls. Drizzle with a splash of extra-virgin olive oil and serve with grated Parmesan and crusty bread, if you like.
2 tbsp extra-virgin olive oil, plus extra to serve
200g smoked bacon lardons
1 large onion, finely chopped
2 large garlic cloves, crushed
800g tinned cherry tomatoes
1 tbsp balsamic vinegar
80g black olives, pitted
350g fresh pappardelle pasta
Handful fresh parsley, roughly chopped
Grated Parmesan to serve
METHOD
01.Heat the oil in a large sauté pan over a medium heat and fry the bacon lardons until crisp, then remove to a plate lined with kitchen paper using a slotted spoon. Add the onion and garlic to the pan and sweat until soft. Stir through the tomatoes, squashing them with the back of a wooden spoon to release the juice. Add the balsamic vinegar, olives and cooked bacon to the pan. Bubble for a few minutes until reduced and thickened, then season to taste.
02.Meanwhile, cook the pasta in a large pan of salted boiling water according to the pack instructions. Drain and add to the sauce with a handful of parsley. Stir to coat and divide among bowls. Drizzle with a splash of extra-virgin olive oil and serve with grated Parmesan and crusty bread, if you like.
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