A quick and easy one-pot pasta for all the family. Served sprinkled with parmesan cheese. Never have simple ingredients cooked quickly tasted so good.
Each serving provides 416 kcal, 22g protein, 47g carbohydrates (of which 3g sugars), 15g fat (of which 5g saturates), 4g fibre and 2.4g salt.
- 2 tbsp olive oil
- 4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices
- 1 garlic clove, finely sliced
- ¼ tsp dried chilli flakes (optional)
- 900ml/1½ pint vegetable or chicken stock, made with 1 stock cube
- 250g/9oz dried spaghetti
- 150g/5½oz cherry tomatoes, halved
- 100g/3½oz young spinach leaves
- 50g/1¾oz Parmesan, finely grated
- freshly ground black pepper
Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)
Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.
Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.
When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed.
Stir in the grated parmesan, season with black pepper and serve.