Bacon & Sun-Dried Tomato Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, chop your cherry tomatoes in half

Wash your salad, then pat it dry with kitchen paper

Once the lardons are golden, add the halved cherry tomatoes and cook for 2 min or until starting to soften

Add your quick cook spaghetti to a pot of boiled water with a pinch of salt, then bring to the boil over a high heat

Cook the spaghetti for 2-3 min or until cooked with a slight bite

Once done, drain the spaghetti, reserving a cup of the starchy pasta water

Once the tomatoes have softened, reduce the heat to medium-high and add your balsamic sun-dried tomato paste and finely chopped tomatoes to the pan with your chicken stock mix and cook for 2-3 min further or until thickened

Season with a generous grind of black pepper – this is your bacon & sun-dried tomato sauce

Once thickened, add the drained spaghetti to the bacon & sun-dried tomato sauce and give everything a good mix up until the pasta is fully coated – this is your bacon & sun-dried tomato spaghetti

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!