Smokey Bacon Tomato Farfalle



250 grams farfalle
150 grams free range bacon
10 grams basil
3 ripe tomatoes
2 tbsp finely grated parmesan
1 cloves garlic
1 tsp smoked paprika
1 tbsp tomato paste
1 zucchini
0.5 onions
salt & pepper*
extra virgin olive oil*

*pantry item


– pop a pan of salted water on to boil
– chop bacon rashers
– peel and chop onions
– peel and crush garlic
– wash and chop tomatoes
– wash and peel zucchini into ribbons
– wash basil and tear leaves


1. Heat oil in an extra large, deep frying pan over a medium heat. Add bacon and onion. Cook, stirring occasionally, until soft. Stir in garlic and paprika until fragrant.
2. Add tomatoes and paste with 1/4 cup water per person. Simmer, stirring occasionally, for about 5 minutes, or until slightly thickened. Season with salt and pepper.
3. Meanwhile, cook pasta according to packet directions. Stir in zucchini right at the end and drain.
4. Serve pasta mixture topped with sauce. Sprinkle with parmesan and basil.

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