Bacon and Sundried Tomato Pasta

Bacon and Sundried Tomato Pasta

Ready in 30 minutes Serves 4
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 24, 2019.



  • 1 broccoli
  • 3 cloves garlic
  • 1 pack short cut bacon
  • 1 courgette
  • 1 pack sundried tomato paste
  • 1 can chopped tomatoes
  • ½ cup chicken stock
  • ½ pack baby spinach
  • 125g sour cream


  • ¾ pack fettucine pasta

To Serve

  • 2 Tbsp sliced almonds

Have Handy

  • Oil
  • Salt & Pepper


  1. Prep veggies and bacon Bring a pot of salted water to the boil. Cut broccoli into small florets; mince garlic; dice bacon 2cm. Grate courgette and set all aside separately.
  2. Cook pasta Cook pasta in pot of boiling water for about 12 minutes, until just tender. Reserve ½ cup pasta water, then drain. Return pasta to pot with a drizzle of olive oil to prevent sticking.
  3. Cook sauce Heat a drizzle of oil in a fry-pan on medium-high heat. Cook bacon for about 4 minutes, until starting to brown. Add broccoli, garlic and a splash of water and cook for 2 minutes, until tender. Season and set aside. Keep pan on heat.
  4. Add sundried tomato paste, canned tomatoes and stock to pan and cook for about 4 minutes, until slightly thickened.
  5. To finish Return bacon and broccoli to pan along with grated courgette, spinach and sour cream. Add some of the pasta water until sauce has reached your desired consistency. Fold to combine and season to taste.
  6. Serve pasta in bowls and top with sauce and almonds.

Nutritional Information

Energy 2946 kj
704 kcal
Protein 33.1g
Carbohydrate 74.2g
Fat 28.8g