Recipe by Shirley Devin


  • 1 packet thin Spaghetti or linguini

  • 1 Clove Garlic crushed

  • Olive Oil

  • salt and freshly ground black pepper

  • 4-6 Rashers of Bacon diced

  • 6 ripe roma Tomatoes halved then sliced

  • 1 red Onion thinly sliced

  • of basil leaf torn

  • 2 cups Broccoli florets

  • 1 bunch asparagus cut into 5cm lengths - optional


  • 1.

    Gently fry garlic and bacon in a little olive oil. Set aside. Cook spaghetti according to directions on pack then add broccolli and asparagus for last 5 minutes to blanch.

  • 2.

    Drain pasta, broccolli and asparagus and place into large bowl. Add tomato and onion, bacon, garlic and oil from pan, basil, ground black pepper and salt to taste.

  • 3.

    Toss gently then serve warm. Bellissimo! (If you don't like raw onion this can be added to pan after bacon is cooked to just sweat the onion a little)

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