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Linguine Olives Bacon And Spinach

Linguine with Olive Oil, Olives, Bacon and Spinach

4 rashers bacon 6 large leaves spinach or silverbeet 2 medium tomatoes salt 200g linguine 1 cup tomato passata (thick tomato sauce) or puree 4 tblsp extra virgin olive oil cup black olives freshly ground black pepper

  • remove the bacon rind, then cut each rasher into pieces 2cm by 1.5cm
  • wash the spinach or silverbeet well, then cut into thin strips
  • chop the tomatoes into 1cm cubes, put these aside
  • bring a saucepan of salted water to the boil, add the linguine and cook on a fast simmer/boil for 12 minutes until tender but not mushy
  • drain linguine well, return to the saucepan and immediately toss through the passata and 2 tablespoons of the oil
  • keep saucepan warm over a gentle heat

Meanwhile

  • heat the remaining oil in a small frying pan
  • cook the bacon until it is brown and crisp
  • add the spinach or silverbeet, then toss until wilted
  • remove the frying pan from the heat, then toss in the tomatoes and olives

When ready to serve

  • add the bacon mixture to the linguine and toss to combine
  • add plenty of freshly ground black pepper
  • add salt to taste
  • serve at once.

Serves: 4 Wine match: light pinot noir

Page last modified on 2019 Apr 19 03:42

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