I love pasta. It’s quick to throw together and it always feels treaty to me. When I stumbled upon this recipe, combining pasta with some of my other faves (bacon, avocado and fresh basil), I was eager to try it out. It was a winner! It takes about 25 minutes, there’s minimal prep and it’s pretty cheap to boot. I adapted this from One Hungry Mama and we ate it with one of my new favourite salads, Napa Mustard Slaw, taken straight from Everybody Likes Sandwiches.
Hope you love it!
2 fistfuls of whole wheat spaghetti (or roughly 1lb of any kind of pasta)
2 t olive oil
4 cloves garlic, smashed and chopped
5 rashers bacon
1 large tomato, chopped
salt, pepper and red chili flakes to taste
1 cup canned chopped tomatoes with juice
3/4 cup chicken broth
1 handful fresh basil, roughly chopped
1 avocado, cubed
extra sharp provolone, grated (about 1/2 cup or as much as you can handle)
1. Put the pasta on to boil, then start your prep. Reserve some of the cooking water when the pasta is done.
2. Heat oil in a frying pan over medium heat; add garlic and saute a couple minutes.
3. Add the bacon to the pan and cook until it starts to crisp, about 5 minutes.
4. Toss in the fresh tomato and add as much salt, pepper and chili flakes as you like (1 t of chili flakes will give it a nice kick). Give it a good stir and cook until the tomatoes start to get saucy, about 7 minutes.
5. Add the canned tomatoes and broth, turn up the heat to medium high and let it simmer 5-8 minutes.
6. Add the cooked pasta to the sauce and toss to coat. If it’s too dry, add some of the reserved pasta water.
7. Take the pasta off the heat and toss with the basil, avocado and cheese. Serve with extra cheese and chili flakes on the side if you like.