Quick and easy for week night dinner. To make it vegetarian, simply leave the bacon out.
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Ingredients
- 70 g bacon or pancetta cut into small cubes
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- 3 tbsp harissa paste
- 2 x 400 g tins whole plum tomatoes
- 300 g fusilli
- 2 tbsp fresh parsley leaves finely chopped
Instructions
- In a sauté pan gently cook the bacon or pancetta until browned and fat released. Add the chopped onion with a generous pinch of salt and sauté for 10 minutes until soft adding the garlic after 5 minutes.
- Stir in the harissa paste, cook for 1 minutes. Tip in the tomatoes, season again with salt and pepper. Allow to simmer for 15 minutes breaking the tomatoes up with the back of a spoon as they cook.
- Meanwhile bring a pan of salted water to the boil. Cook the the pasta for 8 minutes. Reserve a little of the cooking water before draining.
- Add the drained pasta to the harissa tomato sauce, give everything a good stir. Add a splash to pasta cooking water, simmer for a couple of minutes. Stir in the parsley and serve.
Nutrition
Calories: 377kcalCarbohydrates: 62gProtein: 13gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 12mgSodium: 276mgPotassium: 305mgFiber: 3gSugar: 5gVitamin A: 256IUVitamin C: 7mgCalcium: 32mgIron: 1mg
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