Bacon, Spinach, and Tomato One-Pot Pasta
- 2 tbsp olive oil
- 4 rashers of smoky bacon, cut into 1.5cm slices
- 1 sliced garlic clove
- ¼ tsp chilli flakes
- 900ml chicken stock
- 250g spaghetti
- 150g cherry tomatoes, halved
- 100g spinach leaves
- 50g parmesan, grated
- Black pepper
- Heat half the oil in a casserole. Fry the sliced bacon for a couple of minutes or until golden, then add the garlic, the remaining oil, and chilli, and cook for a minute more. Add the stock and bring to the boil, then add the pasta and stir well. Simmer for 10 mins.
- When the pasta is al dente, add the tomatoes and spinach leaves. Cook for 5 mins, or until the liquid is well absorbed. Stir in the parmesan and black pepper, and serve.
30 mins
4 serving