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Tomato & bacon penne
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Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22 minutes
Bacon, leeks, spinach, and ricotta create a delicious pasta dish.
Ingredients:
  • 400g penne pasta
  • 6 rashers shortcut bacon
  • 18.20 gm olive oil
  • 200g grape tomatoes, halved lengthways
  • 50g baby spinach leaves
  • 125g fresh ricotta cheese
  • 1 leek, halved lengthways and finely sliced
Instructions:
  • Boil pasta in a large pot of salted water until al dente as per package instructions, while slicing bacon into thin strips lengthwise and crosswise.
  • In a large, deep frying pan over medium heat, sauté the bacon and leek until the leek is soft and the bacon is browned, about 5 minutes. Then add the tomatoes and cook for an additional 2-3 minutes until they are just softened.
  • After draining the pasta, add it to the frying pan with the spinach. Toss together to lightly wilt the spinach. Season with salt and freshly ground black pepper, then crumble most of the ricotta on top. Gently combine everything and serve, finishing with the remaining crumbled ricotta on top.

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