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Roasted Tomato and Bacon Pasta

Roasted Tomato and Bacon Pasta

It is based on a recipe from Twisted and has been adapted to reduce the calories slightly.

Ingredients (serves 4)

300-350g cherry tomatoes

1 tsp sugar

1 tsp sea salt

Olive oil

8 rashers of pancetta, cut into 1cm pieces (you can use bacon if you prefer)

3 large garlic bulbs, finely chopped

50mls of white wine

1 tbsp dried chilli flakes (add more or less depending on your preferred taste)


Parmesan to serve

How You Make It:

Preheat the oven to 180°C/360°F.

In a large baking tray, mix together the tomatoes, sugar, salt and a splash of olive oil until the tomatoes are evenly coated.

Roast for around an hour, until most of the juices have evaporated and tomatoes have collapsed into a sweet delicious mess.

In a large pan heat a splash of oil and fry the pancetta until crisp, stirring regularly.

Add the chopped garlic and cook until golden.

Deglaze the pan with the white wine.

Add the roasted tomatoes into the pan and sprinkle the chilli on top.

Give everything a good stir and allow to simmer for 10-15 minutes to allow the sauce to thicken.

*At this stage you could cool the sauce and refrigerate or freeze until needed *

Cook the spaghetti as per the instructions on the packet.

Once cooked add the spaghetti to the sauce & mix well.

Serve with a sprinkling of parmesan.

You can add other vegetables to this, roasted peppers and mushrooms make a fantastic addition.

Firefly Blog

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Laura Moore

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Mum to William, the coolest kid in town (who happens to have quadraplegic cerebral palsy). Campaigner, blogger, baker and general fixer.

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