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Linguine Olives Bacon And Spinach

Linguine with Olive Oil, Olives, Bacon and Spinach

• 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