Quick and Easy Mediterranean Pasta

This recipe was basically created from a 'quick-what-do-we-have in-the-fridge-for-dinner-tonight' scenario. Sound familiar? and to be honest this is one of the few times where it actually turned out a success so I thought it was worth blogging about. And it was fun to make!

Quick and Easy Mediterranean Pasta

Serves: 4

Ingredients

• 10 bacon rashers, fat cut off and cut into squares

• splash water

• 200g sun-dried tomatoes, roughly chopped or sliced

• 150g marinated olives ( I used chilli-garlic olives )

• 4 cloves garlic

• 1 red onion, sliced

• 1 red pepper

• 1 red chilli, minced ( optional )

• 4 tbsp red pesto ( or homemade- see below )

• 4 handfuls rocket

• 120ml white wine, optional

• 1 chicken stock pot

• hot water

• 300g wholemeal penne pasta

• black pepper, to season

• basil leaves, to serve

(Optional)

Homemade Red Pepper Pesto

*You can use sun-dried tomatoes as well instead of peppers

Serves: enough for this dish

• 4 red peppers, sliced and roasted in the oven

• 60g lightly toasted cashews ( you can use any other nuts )

• 10g basil

• 2 cloves garlic, minced

• 1 tbsp white wine vinegar

• 60ml extra virgin olive oil ( or use my homemade Garlic Chilli Oil for an enhanced flavour

• generous amount of black pepper

Method

- Simply blitz everything in a blender until evenly blended.

Method

- Heat enough water to cover the bottom of a large and deep frying pan over a medium-high heat. Heat until the water shimmers.

- Add in the bacon, stir then cover. Allow it to cook through, stirring occasionally. Once cooked, remove the lid and let the water reduce to crispen up the bacon.

- Reduce the heat to medium. Add in the sun-dried tomatoes and stir with the bacon. Add in the onions and pepper, stir in the oil of the tomatoes and cover.

- Stir in the garlic and chilli and fry briefly before adding the wine. Cook, uncovered for about 5 minutes before adding in the stock. Add in the rocket and season generously. Cover, again stirring occasionally to ensure everything cooks evenly.

-Meanwhile, boil a pot of water and cook the pasta until al-dente. Drain and set aside.

- Once most of the liquid is reduced, stir through the pasta and try to coat it in the sauce evenly. Stir through the olives and pesto. Serve with basil and you're good to go!