A summery pasta you can knock up in no time. But don’t let its simplicity fool you – it pays back tenfold in flavour, which seems to build as you eat. The rosemary gives a deep, background herbal hit that makes a nice change from the more front-and-centre basil or parsley.
I make this as a standalone dinner very happily, but it would be amazing as primi before a roast chicken glazed with honey, with rosemary garlic potatoes alongside. (For a dinner party, obviously. Or a Tuesday. I’m not judging.)
Fresh egg pasta is best for this if you can get it, but if not, dried is fine, though you may need a little less – 400g maybe. You’ll need to get it on to boil earlier on in the recipe. Or if you’re not keen on a race against time you can cook the tomatoes then leave the heat on low while you cook the pasta. Just be careful not to overcook the tomatoes.
Feeds 4 (or 2, if one of them is my husband)
Ingredients
2 – 3 slices of smoked streaky bacon (approx. 75g), sliced thinly
Extra virgin olive oil
1 tsp finely chopped rosemary
2 cloves of garlic, finely minced
100ml dry rosé wine
600g cherry tomatoes, halved
1/4 tsp dried chilli flakes
Salt and pepper
Parmesan
500g fresh tagliatelle egg pasta
Method:
Put a large pot of water on to boil for the pasta. Once boiling, salt the water generously.
Place a large frying pan over medium heat. Add the bacon and a drizzle of olive oil and cook until almost crisp.
While the bacon is cooking, chop your rosemary and garlic and halve the cherry tomatoes.
Once the bacon is cooked, siphon off some of the fat if you deem it necessary, leaving a tablespoon or so. Add the garlic and rosemary and cook for a minute, then add the wine and chilli flakes and allow the liquid to reduce by half. Add the tomatoes and a big pinch of salt and pepper. Cook until the tomatoes are softened but still holding their shape – you do not want a tomato mush. Once you’ve got there, turn the heat down to low.
Cook the pasta according to the packet instructions. (My packet of fresh pasta takes just 3 minutes.)
Just before draining, use a mug to capture half a cup or so of the starchy pasta water. Drain the pasta and then return to the pot, then immediately scrape in every bit of the fragrant tomato sauce. Grate in a large handful of parmesan and slosh in some of the pasta water. Give it a good stir, adding more pasta water as necessary. (It should be just a little too wet at this stage.)
Divide across waiting plates, taking care to evenly distribute the tomatoes. Grate over a generous dusting of parmesan and drizzle over a little extra virgin olive oil. (The oil really helps keep the pasta from clumping up on the plate, so don’t skip it.) Serve immediately, with the rest of the bottle of rosé alongside.
Caroline Feeds 