Friday, April 01, 2011


serves four

6 roma tomatoes, cut in half lengthways
olive oil
sea salt
freshly ground black pepper
1/2 cup fresh thyme leaves, chopped
300 grams lean bacon
500 grams fresh or dry spinach fettuccine
150 grams fresh ricotta
fresh herbs, to garnish
freshly ground black pepper, to garnish

Preheat oven to 180C. Place tomatoes skin side down on a paper-lined baking tray. Lightly drizzle with oil and season with salt and pepper. Sprinkle over thyme and place in oven for 30 minutes or until tomatoes are cooked through. Put to one side and keep warm.

Heat large frying pan to quite hot and add in the bacon. Allow to cook until crisp, remove from pan and drain on kitchen paper. Keep warm.

Cook the pasta as per instructions. When al dente, drain and drizzle lightly with oil to prevent sticking.

Combine pasta and tomatoes with bacon and divide over 4 bowls. Spoon over the ricotta and garnish with herbs and black pepper. Serve immediately.

bacon recipe courtesy of: New Idea, Yahoo 7 Lifestyle, Australia

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