Fresh tomato spaghetti
This is a meal I came up with while at work (I often daydream about dinner at work). I wanted something fast, tasty and fresh. This is kind of like a tomato bruschetta with pasta instead of toasted bread. It is wonderfully fast (takes as long as the pasta needs to cook) and very refreshing, feeling more like a salad than a pasta dish. The addition of bacon is purely optional and I think without it would be just as yummy.
400g dried spaghetti
4 large tomatoes (as ripe as you can get)
1 large clove of garlic, chopped finely
¼ cup basil, chopped/ripped
150g shortcut bacon (optional)
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1. Cook the pasta according to the packet instructions.
2. While the pasta is cooking, cut up the bacon in bite size pieces and start to cook in frypan (if using). Alternatively, you can grill the bacon.
3. Chop tomatoes in a 1cm dice and place in a large bowl. Add the garlic and basil. Crumble in the feta.
4. Combine dressing ingredients with the tomato mix. Add cooked bacon and grind in lots of black pepper.
5. When the pasta is cooked, drain and place in the bowl with the tomatoes. Use tongs to toss and combine. Serve.