Recipe by Snowbunny Andorra
So cheap and easy to make, this is a hugely tasty dish to fall back on when the cupboards are looking bare. Great for students, too!
Top Review by Karen Elizabeth
Very nice and simple, rather like a bacon arrabiata. Takes no time to cook, gives a simple but satisfying meal, with a bit of a bite! Added some garlic cheese bread for a great midweek supper, thanks, Snowbunny! made for PAC Fall 2008
- 2 (400 g) canswhole peeled plum tomatoes
- 200 g bacon lardons
- 3 birds eye chiles, chopped
- 1 teaspoon piri-piri
- 250 g fettuccine (or other spaghetti-like pasta)
- fresh parmesan cheese, shavings, to serve (optional)
Directions See How It's Made
- Put a large pan of salted water on to boil.
- Heat a dry frying pan. When hot, dry-fry the lardons until they are brown and crispy.
- Add the two cans of tomatoes, piri-piri and chilies, mushing the tomatoes up a little (I prefer to keep some large lumps, though, which is why I don't use chopped tomatoes).
- Bring to the boil and then leave to reduce over a low-medium heat, stirring occasionally.
- Once the large pan of water is boiling vigorously, place the pasta into the water and put the heat on maximum until the water boils again. Then, reduce the heat slightly and cook until al dente.
- Drain and rinse the pasta, serve in a bowl, spoon the tomato mixture on top and sprinkle with shavings of parmesan.