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Bacon, courgette & olive rigatoni

Serves:

2

Cook Time:

20

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Notes

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Ingredients

  • 125g rigatoni (or other short dried pasta)

  • 1 small onion, finely chopped

  • 1/2 tsp. chilli flakes

  • 100g smoked bacon, diced

  • 1 garlic clove, crushed

  • 100g mushrooms, quartered

  • 400g chopped tomatoes

  • 1 courgette, diced

  • 25g olives, halved

  • Parmesan & basil, to serve

Method

  1. Boil the pasta in salted water according to packet instructions.

  2. Meanwhile, drizzle some oil in a large frying pan over a medium heat and cook the onion for 3 minutes then add the bacon and chilli flakes and cook for 5-7 minutes more, until the bacon is crispy and the onion is soft.

  3. Add the garlic and the mushrooms and cook until they start to soften. Add the chopped tomatoes, season well, and bring to a simmer.

  4. Stir in the courgettes and olives and continue to simmer for a further 8-10 minutes until the courgettes are soft.

  5. Drain the pasta when ready, reserving some of the water. Add to the sauce, check for seasoning, adding a little pasta water to loosen if needed.

  6. Serve garnished with Parmesan and a few basil leaves, if you fancy.

Nutrition

kcal

368

fat

23.2

sat fat

7.2

carbs

18.5

sugars

9.3

fibre

5.5

protein

23.8

salt

1.2

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