We’re cooking this one tonight at our house! Check out this great, easy recipe that will become a favourite in your house (as well as ours)….
375g dried spaghetti pasta
250g punnet cherry tomatoes, halved
3 bacon rashers, rind removed, thinly sliced
150g Copperpot Basil with Cashew & Parmesan Chunky Dip
40g baby rocket leaves
Cook pasta in a large saucepan of salted boiling water following packet directions. Drain, saving 60ml (1/4 cup) of the water from the pan. Return the pasta to the pan.
Preheat oven to 200°C, then line a baking tray with non-stick baking paper. Place the tomato, cut-side up, on the prepared tray. Season with salt and pepper. Bake for 10 minutes or until softened slightly.
Heat a large non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until crisp and golden. Add tomato, bacon, dip, rocket and the reserved cooking liquid to pasta. Combine and serve – yum!
Thanks to Taste for the recipe and photo.