Some people eat to satisfy their hunger but are not so fussed about what they eat, so long as it keeps them going until the next meal. I am not one of those people. No matter how little I have in the fridge, I can never quite bring myself to have vegemite on toast or a cup of packet soup for lunch.
A couple of days ago I found myself in this predicament. It was lunch time, I was hungry and the fridge was looking a little on the empty side. I was dangerously close to chucking a couple of pieces of bread in the toaster until I remembered I had fresh pasta in the freezer. I tossed it in a pot of salty water and paired it with the 4 ingredients I had in the fridge; bacon, tomatoes, cream and spinach. The result was quite delicious. I hope you enjoy.
Fresh pasta with bacon, cherry tomatoes and spinach
300g fresh pasta
3 rashes of rindless bacon, diced
1/2 punnet cherry tomatoes, quartered
200ml light thickened cream
A generous handful of baby spinach
Salt and pepper
Put a big pot of salted water on to boil and cook pasta until al dente. Fresh pasta should only take a couple of minutes. Reserve a couple of tablespoons of the pasta water.
Heat a drizzle of olive oil in a fry pan and add bacon. Cook for a couple of minutes until nicely browned. Add the tomatoes and cook for another minute or so until slightly softened. Add your cream and bring to the boil. Reduce heat and let simmer for 2 – 3 minutes. It’ll take on a nice reddy colour from the tomatoes and the tomatoes will continue to soften. Add a handful of spinach leaves, a couple of tablespoons of the reserved pasta water and a good pinch of salt and pepper.
Add your cooked pasta to the frypan, stir and you’re done! Serve with parmesan and crusty bread.
Serves 2 hungry people