Spaghetti With Pesto, Bacon And Tomatoes

7 ingredients
3 steps

Ingredients

  • 1/2 lb baby plum tomatoes, halved lengthwise
  • 1/2 lb yellow cherry tomatoes, halved lengthwise
  • 1 tbsp vegetable or olive oil
  • 13.25 oz spaghetti
  • 6 slices bacon, coarsely chopped
  • 1 2/3 cups basil pesto
  • 2 oz Parmesan cheese, shaved, to serve

Directions

  1. 1
    Preheat oven to 350°F. Place tomatoes on a baking tray, drizzle with 1/2 tbsp oil and toss to coat. Season. Bake for 12-15 mins, or until tender. Set aside.
  2. 2
    Meanwhile, cook pasta in boiling salted water for 10-12 mins, or until tender. Drain.
  3. 3
    Heat remaining oil over medium heat. Add bacon and cook for 3-4 mins, or until crisp. Drain on paper towels. Toss with pasta, tomatoes (and any juices) and pesto. Transfer to shallow serving bowls and serve topped with shaved Parmesan.

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