Ingredients
- 1 tablespoon olive oil
- 400 grams bacon (6 rashers, chopped)
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon smoked paprika
- 600 grams tomatoes, chopped (6 ripe tomatoes)
- 1/3 cup tomato paste
- Salt, to taste
- Pepper, to taste
- 375 grams dry farfalle pasta
- 180 grams asparagus, trimmed, cut into 5cm lengths (1 bunch)
- 2 zucchini, whole (peeled into ribbons)
- 1/2 cup Parmesan cheese, finely grated
- 1/4 cup basil ( thinly shredded, fresh leaves)
How to Make
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Step 1: Heat oil in a large, deep frying pan over a medium heat and add bacon and onion and cook, stirring occasionally, for about 5 minutes, or until soft and then stir in garlic and paprika until fragrant.
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Step 2: Add tomatoes and paste with 1/3 cup water and simmer, stirring occasionally, for about 5 minutes, or until slightly thickened and then season with salt and pepper.
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Step 3: Meanwhile, cook pasta in a large saucepan of boiling, salted water until tender, adding asparagus in the last minute of cooking and stir in zucchini and then drain.
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Step 4: Serve pasta mixture topped with sauce and sprinkle with parmesan and basil.
We hope you enjoy this recipe!
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