Ingredients
Serves 4
- 1 tbsp olive oil
- 200g diced smoked Irish bacon
- 1 thinly sliced leek
- 2 finely sliced cloves garlic
- 1 tsp chopped oregano
- 200ml olive tomato sauce (see recipe below)
- 250ml cream
- 60ml vegetable stock
- 100g washed and trimmed baby spinach
- 350g spaghetti pasta
- 100g goat's cheese
- Chopped oregano or parsley, to garnish
Olive Tomato Sauce
Makes 400g
- Olive oil
- 2 chopped garlic cloves
- 1 tsp tomato puree
- 400g tinned chopped tomatoes
- 1 tsp chopped rosemary
- 2 tsp chopped thyme
- 1 tsp caster sugar
- 6 green pitted olives, diced small
- Salt and freshly ground black pepper
- 3 torn basil leaves
Method
- Cook the spaghetti according to the instructions on the package.
- Meanwhile, heat the oil in a large saucepan over a medium high heat.
- Add the diced bacon and fry until crispy. Using a slotted spoon, transfer to a plate lined with kitchen paper to drain. Turn down the heat, add the leeks and sauté for about 5 minutes until softened but not brown and then add the garlic and oregano and cook gently for 1 minute.
- Return the drained bacon to the saucepan.
- Stir in the olive tomato sauce, cream and vegetable stock. Cook for 2 to 3 minutes.
- Stir in the spinach and wilt.
- Check the seasoning, you may need to add a little more freshly ground black pepper.
- Toss the cooked drained pasta into the sauce and using tongs transfer to a large bowl or individual serving bowls.
- Spoon the cheese on top and sprinkle over oregano or parsley.
Olive Tomato Sauce
- Heat a little olive oil in a saucepan, add the garlic cloves and cook for 1 minute.
- Add the tomato puree and cook for about 2 minutes, stirring.
- Pour in tinned tomatoes. Season with salt and freshly ground black pepper.
- Add the rosemary and thyme and bring to the boil. Reduce heat and simmer for about 20 minutes, stirring from time to time.
- Add the sugar and olives and simmer for a further 6 minutes.
- Check the seasoning, adding salt, pepper and sugar if needed.
- Finally, add the torn basil leaves.
