cupboard dinner -pasta with 5 -minute tomato sauce

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.

  1. Wash and pick the stems of the spinach. If you want you can pre-wilt the spinach in a dry pan.
  2. Boil the pasta to instructions
  3. Finely chop the garlic cloves.
  4. 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.
  5. 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.)
  6. 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.
  7. 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.
  8. 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.”
John Wooden

Pasta …. needs some Italian singing and some would say it can’t better than this … personal I think there are greater singers. Sorry, Italy!!!!

18 thoughts on “cupboard dinner -pasta with 5 -minute tomato sauce

  1. It’s lovely to see you cook for us again as you so often did when I first met you. And cook pasta with Pavarotti taking our attention away from the pot . . . 🙂 ! I so remember first hearing him in Sydney with Dame Joan Sutherland and Margareta Elkins a long time before the Sydney Opera House became a reality !! The ladies were already world famous – who on earth was the guy with the white handkerchief and a divine voice ! Love tagliatelle as you do and feta and spinach and, naturally, basil . . . don’t much use tinned tomatoes or any form of bacon . . . but make something very similar and love it too . . .

    • Edh, thank you for enjoying my cooking *smile – I quite like the tinned tomato products we have here in Sweden, all from Italy. Because the tomatoes we get in the supermarket don’t have any taste at all. Mostly for Spain or the Netherlands and they are picked while they are green (Spain) and they mature during the transport. We can get Swedish, but they are being grown greenhouse and don’t taste much either. I LOVE bacon. Are you vegetarian, Edh??
      Regarding Pavarotti did I pay a lot of money to see at Royal Albert Hall .. but what a waste of money. I don’t he was okay, because he tokes pills while on stage. No .. my love belongs to Jonas Kaufmann and Plácido Domingo. And the greatest of them is Jössi Björling, dead since 1960. The story tells that Pavarotti always listened to Jössi before his performances. Don’t know if it’s true or not.

      • Vegetarian 🙂 ? Lordie, no ! Having finished medical school and studied nutrition non-stop since 1994 (at three unis across the world still !) I do not believe in any diets: most are useless quite dangerous. But, because of different backgrounds, we are bound not to think alike ! I avoid most processed and high saturated fat food wherever possible – that includes bacon. I do not use cream, any white flour or rice or usually pasta (eat Asian whole grains) or sugar to a large degree. I may buy foods in glass jars but, again usually) not in tins do not want to get bisphenol-A caused cancer etc, nor have to cope with the huge amounts of salt and sugar they contain . . . I mostly eat healthy Vietnamese, Nonya, Sichuan, Shanghainese, Goanese, Keralan and many Middle Eastern dishes, especially Persian . . . some Sicilian, Sardibian etc . . . ie very little pertaining to my birth country or the rest of Northern Europe . . . so . . . Am fascinated by Burmese and Ethiopian ways at the moment . . . Oh: Pavarotti et al . . . yes, I loved Bjorling too . . .Carreras, Domingo, Pavarotti all have thrilled . . .

      • Oh . . . of the younger males love Brtownlee and Erwin Schrott and can always listen to Bryn Terfel . . . an awfully nice guy to boot . . . 🙂 !!

      • I know very little about the younger males, but Bryn Terfel from Wales I have come across. Fantastic voice. Just watch Lawrence Brownlee on Youtube, what a voice. He is singing “Una furtiva lagrima”, one of my favourite. Thank you for make me pay attention to him.
        Erwin Schrott even better. Him I have to watch more of. His voice gives me goosebumps.

  2. Looks delicious, Vivi. My family’s favorite pasta dish is spaghetti carbonara (bring on the bacon!) which I learned to make after an almost year-long trip to Europe in the seventies. Had to find a recipe as no one here was making it then. I also do homemade ravioli for special occasions with a very simple and fast walnut sauce that was the cooking instructor’s Italian grandmother’s recipe. Of course ravioli take time to make but carbonara is quite fast and very, very tasty.

    janet

    • Wow … to be honest with you have I never done my own pasta. Not even in my work. *smile I have always manage to hide when the making has come up. Have never been a big pasta fan, as a friend put it .. the best thing with Italian food is that you don’t get hungry again for 7 days, pasta is universal – but I have started eating since I returned to Sweden. Perfect for a solo diner like me. Don’t eat much rice anymore, but that is good .. because it’s high on sugar. Ravioli means a nice meal out for me, but I enjoy it very much. You seem to be a great home cook. Walnut sauce, yummy!!! Bacon I just love it and I guess I eat far too much of it. A good Carbonara is hard to beat. Janet, keep on cooking. *smile

    • Wow … to be honest with you have I never done my own pasta. Not even in my work. *smile I have always manage to hide when the making has come up. Have never been a big pasta fan, as a friend put it .. the best thing with Italian food is that you don’t get hungry again for 7 days, pasta is universal – but I have started eating since I returned to Sweden. Perfect for a solo diner like me. Don’t eat much rice anymore, but that is good .. because it’s high on sugar. Ravioli means a nice meal out for me, but I enjoy it very much. You seem to be a great home cook. Walnut sauce, yummy!!! Bacon I just love it and I guess I eat far too much of it. A good Carbonara is hard to beat. Janet, keep on cooking. *smile

  3. A lovely meal and I’m glad to see someone else that likes crumbled feta on a good pasta dish. I’m with you regarding the fresh tomatoes we get here as I also find the canned tomatoes (from Italy) to be quite acceptable. Bacon is always in the fridge or freezer in some form or another, usually cubed and ready to be used in a sauce or on a pizza or perhaps in a Sunday frittata. I’ve not wilted the spinach prior to putting in a pasta sauce. Is it just to cook it further?

    • Ron … you’re my kind of man. I would never wilt the spinach in advance, but quite of lot home chefs do that. But for me, I need to pick the stems. Regarding tin tomatoes, we have some really good quality ones on the shelves. Bacon is one of the most versatile meat. You can use it for nearly everything. I eat with “Lutfisk”. Yesterday I tried out Asain flavoured oven-baked cod that was bacon-wrapped, great recipe … that I will post next time I have it. Didn’t take any image and I didn’t really know who it should turn out. Done the marinade to pork before. Feta cheese is an ingredient that I like to use. I do a good risotto with feta and spinach too. I have to post that recipe too. Miss Oscar, because he like my food. *smile. Thank you for visiting my recipe book. It was really one of co-workers that talked me into starting blogging. She wanted me to do a cookery book, but that I wouldn’t be able to pay to spend money. So she said, start a blog and here I’m. But I couldn’t just only do recipes, there are so many excellent food bloggers out there – so here I’m blogging about everything instead.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.