Duck Egg Contadina Pasta w Fresh Tomatoes, Zucchini, Bacon and Artichokes By Miss Foodie
500g Angelo’s Pasta Contadina
6 tablespoons extra virgin olive oil (EVOO) plus extra to serve
200g free range bacon rashes, cut into thin strips
1 red onion, halved and sliced
500g cherry tomatoes, halved (mix of red and yellow if you can)
2-3 zucchinis, halved lengthways and sliced approximately 3mm thick
3 garlic cloves, thinly sliced
Pinch dried chilli flakes, optional
3 marinated artichokes in EVO, sliced
Handful flat-leaf parsley, chopped
Cook pasta according to packet directions. Drain and return to pan immediately. Drizzle half the EVOO over pasta and cover, set aside.
Cook bacon and onion with a little EVOO in large frying pan over medium-high heat for 5 minutes or until onion softens. Add tomatoes, zucchini, garlic, chili flakes and remaining EVOO, cook for a further 3-5 minutes or until the tomatoes and zucchini have broken down. Add artichokes (and some oil from the jar) stirring for a further minute. Add parsley and cracked pepper.
Add the mixture to the pasta and toss to combine. Divide among serving dishes and top with shaved parmesan.
Notes: use good quality extra virgin olive oil.
Miss Foodie featured Angelo’s on her lovely blog. Click here to check it out.