In Partnership With Aldi. #ad
This is a fun take on a classic amatriciana pasta recipe that makes good use of fresh cherry tomatoes. The ideal date night recipe.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
This one’s all about multitasking. Get your pasta water on to boil and drop the pasta straight in with a big handful of salt. Set a timer for 10 mins.
Step 2.
Add the lardons into a pan with a shot of olive oil. Set over a medium heat and begin to cook and render the fat. Once crispy, whip the bacon out, leaving the fat behind. Thinly slice the garlic and drop that into the hot fat.
Step 3.
Sizzle for one min before adding the tomatoes. Pop a lid on and cook over a medium-high heat for 4-5 mins until the tomatoes start to pop and burst, releasing their juice into the pan.
Step 4.
Add the pesto and bacon to the sauce and remove from the heat. Transfer the cooked pasta to the pan with a few splashes of pasta water and toss through the sauce. Finish with basil leaves and Parmesan cheese.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
200 g
Spaghetti
200 g
Bacon Lardons
2
Garlic Cloves
300 g
Cherry Tomatoes
2 tbsp
Red Pesto
30 g
Fresh Basil
25 g
Parmesan
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
2
200 g
Spaghetti
200 g
Bacon Lardons
2
Garlic Cloves
300 g
Cherry Tomatoes
2 tbsp
Red Pesto
30 g
Fresh Basil
25 g
Parmesan
Olive Oil
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
This one’s all about multitasking. Get your pasta water on to boil and drop the pasta straight in with a big handful of salt. Set a timer for 10 mins.
Step 2.
Add the lardons into a pan with a shot of olive oil. Set over a medium heat and begin to cook and render the fat. Once crispy, whip the bacon out, leaving the fat behind. Thinly slice the garlic and drop that into the hot fat.
Step 3.
Sizzle for one min before adding the tomatoes. Pop a lid on and cook over a medium-high heat for 4-5 mins until the tomatoes start to pop and burst, releasing their juice into the pan.
Step 4.
Add the pesto and bacon to the sauce and remove from the heat. Transfer the cooked pasta to the pan with a few splashes of pasta water and toss through the sauce. Finish with basil leaves and Parmesan cheese.
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