There are some times when even the thought of cooking something is enough to make your head implode, but this is easy, it’s quick and to be honest there’s not a great deal involved in making this meal, once you’ve fried the bacon, all that’s really involved is waiting for the pasta to cook and the sauce to reduce, easy, quick and very wholesome.
This serves two generously.
- 2 Cans of Chopped Tomatoes
- 4 Large Garlic Cloves
- 5 or 6 Rashers of Smoked Bacon
- A handful of Fresh Basil Leaves
- Oregano (2 teaspoons or to taste)
- Extra Virgin Olive Oil
- Black Pepper
- A knob of Butter (Around 15g if we’re being exact, salted butter is better)
- Enough Conchiglie for two.
This is so simple it’s stupid, first get your water boiling and while you’re doing that get a heavy bottomed pan on a high heat, add a good slug of olive oil and add the garlic cloves: you can chop the garlic finely, but frankly with this recipe I almost always use a garlic crusher. Once the garlic’s in the pan let it sizzle making sure you don’t let it colour. After literally a few seconds of sizzle add both cans of chopped tomatoes (This WILL splatter… you have been warned!). Turn down the heat and add a good few twists of black pepper and your oregano and leave it alone.
Now get a little non-stick frying pan and fry your bacon for a couple of minutes and once it’s cooked add it to the tomatoes (don’t add the fat though), as you add the bacon also throw in a handful of ripped basil leaves stirring everything together before leaving over a gentle simmer for about 20 minutes stirring occasionally. After the 20 minutes get your pasta cooking in the boiling water, the dried shells I use only takes 10 minutes to cook, but do check your packet, you want them al dente, by the time the pasta’s cooked your sauce will have reduced and now all you have to do is add the butter to the sauce so it thickens slightly and becomes gloriously glossy. Once this is done you’re ready to eat – drain the pasta and toss it well in the sauce and serve without delay adding as much, or as little parmesan as you like.