Prep 10 mins
Cook 15 mins
I adapted this recipe slightly from a BBC Good Food magazine. It has a lightly spicy taste and is very quick to make. You can use any sort of long, thin noodle for the pasta.
- 250 g pasta or 250 g linguine or 250 g spaghetti
- 3 tablespoons olive oil
- 1 small cauliflower, cut into small florets
- 1⁄2 teaspoon chili powder
- 1 onion, sliced
- 6 -8 slices streaky bacon or 6 -8 slices parma ham
- 250 g cherry tomatoes, washed
- 1⁄2 cup parmesan cheese
- 1⁄4 cup fresh basil, roughly torn
- salt & freshly ground black pepper
- Start by pre-heating the oven to 200 C or about 400°F.
- Meanwhile, steam the cauliflower for 4 minutes.
- In an oven-proof frying pan, heat up 2 tablespoons of the olive oil and add the chilli powder.
- Saute for 30 seconds and then add the onion.
- Saute for a further 2 minutes.
- Add the bacon and cauliflower.
- Stir to mix well and coat everything in oil, then put the pan in the oven for 10-12 minutes or until the cauliflower starts to brown.
- In the meantime, cook the pasta according to the package directions.
- Once the cauliflower starts to brown, add in the cherry tomatoes and return to the oven for a further 2-3 minutes until the tomatoes have softened.
- Drain the pasta and mix with the remaining olive oil and most of the parmesan cheese.
- Portion out the pasta and put the cauliflower mixture on top.
- Sprinkle with the basil and remaining cheese.
- Season to taste and serve immediately.