This pasta dish could be made in advance and left to cool and put in the fridge within 2 hours of cooking for up to 3 days in an airtight container.
Serves: 2 (each serving contains approximately 480 kcal)
- 1 small red onion
- 1 garlic clove
- 20 baby plum or cherry tomatoes
- 2 rindless bacon rashers (well-trimmed)
- 1 tablespoon softened butter (15g)
- ¼ teaspoon dried chilli flakes
- 100g wholewheat spaghetti
- 2 tablespoons balsamic vinegar (30g)
- 2 tablespoons rapeseed oil (30g)
- Small handful fresh basil leaves (5g)
- Salt (optional) and freshly ground black pepper
- Cut the onion in half, then peel and thinly slice. Peel the garlic and crush the flesh. Cut the tomatoes in half. Snip the bacon into small pieces and put in a bowl.
- Melt the butter in a frying pan over a medium heat. Add the onion, chilli flakes and season lightly salt (optional) and pepper to taste.
- Sauté for 6-8 minutes until the onions are golden brown, stirring occasionally. Stir in the garlic and cook for another minute or two until lightly golden.
- Bring a large saucepan of water to the boil with a pinch of salt, if using. Add the spaghetti and carefully swirl it around so that it softens and goes into the water.
- Cook for 10-12 minutes or until tender or according to the packet instructions.
- Add the bacon to the onion mixture and sauté for another few minutes until crisp and golden.
- Drain the spaghetti into a colander in the sink. Add the tomatoes with the vinegar and oil to the bacon and onion mixture and then toss with the pasta. Divide among wide rimmed bowls and tear over the basil leaves to serve.
This pasta dish could be made in advance and left to cool and put in the fridge within 2 hours of cooking for up to 3 days in an airtight container. Reheat only once in the microwave. It would also be served as a salad, perhaps using a pasta shape that is more convenient to eat such as wholewheat penne or fusilli. Just remember to bring a fork if transporting.