This is one of the greatest pasta dishes to make (in my book) – done in than 10 min. Love it.
I haven’t been motivated for months now and even less creative, so I have more or less been living on the same 10 dishes!!!!!
So yesterday I decided to be creative with what I had at home and it turned out quite good.
I always buy 500 gr of already diced bacon, then I freeze it portion bags, so I always have bacon at home to flavour pasta, fish, chicken and pizza with.
You can use rindless goat cheese or shaved parmesan if you prefer that instead of the feta cheese.
Because Oscar is away to be repaired I had to bring Hulda (named after grandma- small and feared *laughing) out, my little Canon Powershot 100, that has been in the draw for nearly 6 years and she doesn’t want to play at all. She always delivered great images, but not … maybe it’s me.
Pasta with 5-minute tomato sauce (serves 4)
2 tins (400gr/14oz tins) of cherry tomato
280 gr (10oz) pasta of your choice (used tagliatelle)
6 tsp olive oil
150 gr (5 cups) baby spinach
300 gr bacon (10,5oz) bacon or lardons, diced
4 garlic cloves, chopped
2 dl of pasta water
200 gr (7.1 oz) feta cheese, crumbled.
fresh basil leaves or chopped parsley for garnish.
- Wash and pick the stems of the spinach. If you want you can pre-wilt the spinach in a dry pan.
- Boil the pasta to instructions
- Finely chop the garlic cloves.
- Heat 2 tbsp of oil in a frying pan, add bacon and fry until starting to crisp. Take off the heat and add the chopped garlic and let it soften without getting burned.
- Put the pan back on the heat and add the tomatoes and the rest of the oil. Seasoning. (I used a fantastic Italian pasta herb mix I bought at the market in Nice.)
- Add 2 dl (0.8 cups) of pasta water(if needed- if the sauce has gone too thick) and let simmer for about 2 minutes and then add the none wilted spinach. When wilted add the pasta.
- If you have pre-wilted the spinach add it after that you added the pasta to the sauce. Toss until the pasta is lightly coated.
- Divided the pasta into warm soup plates, crumble the cheese over and scatter some fresh basil leaves over … if so prefered.
I feel very good about my recipe … and it’s probably the easiest dish I ever created … a true quick fix.
“It takes time to create excellence.
If it could be done quickly, more people would do it.”
Pasta …. needs some Italian singing and some would say it can’t better than this … personal I think there are greater singers. Sorry, Italy!!!!