I love pasta….I may have mentioned this before 😉 It will always be my go to dinner, I cook it for the boys and it is a regular choice for Mr 3 and I if we have been out at the park all morning and I know he needs a big lunch.
It was only when a friend pointed out that there was hardly any pasta on my blog, that I stopped and thought….Why? I don’t really have an answer for you….I thought long and hard about it and couldn’t come up with any decent reason, the best I came up with was a) I tend to just throw things in a pan and b) even when it tastes wonderful, my pasta never looks amazing on the plate. The second one made me a little sad/upset/cross at myself. I didn’t start a food blog to become hung up on how food looks, I didn’t start a food blog to become a food photographer (I still use my iPhone to take my food shots!) Yes I want my food to look nice as I want you to want to cook it, I want it to look good as a yummy looking plate of food is more appetising. But I am torn as some food just doesn’t look amazing but that doesn’t stop it tasting like the best thing in the world. Take mushroom soup, it is a bit grey looking but it is so tasty. Or refried beans, again they don’t jump off the plate and say eat me…but give me refried beans and some soft tortillas and I am in heaven.
So I am making you a promise, I promise that I will not become vein, yes I will try to make my plates of food look as good as they can, but if I have made a bowl of pasta for my boys and it tastes delicious I will share it with you. Even if the photo is of the pasta in an orange plastic ikea bowl.
Having said all of that I made this pasta dish for Mr 3 and I and I think it looks quite good 😉 The broccoli is a little softer than some would like, but he finds it easier to eat that way, so that is how I cook it. He has decided that he doesn’t like orecchiette, he likes the ‘tubes’ or ‘bowties’ (I’m not fan of them! I think the thicker middle of the farfalle takes longer to cook and you end up with very soft edges) but penne or rigatoni would work well here. You want a short ridged pasta so the buttery sauce can coat it and fill all the little grooves.
- 1 large head of broccoli
- 400g orecchiette pasta
- 5 rashers of bacon (approximately 175g)
- 1 tbsp olive oil
- 3 garlic cloves, sliced
- 1 red chilli *
- 2 tbsp butter
- Cut the broccoli into small florets.
- Cook the broccoli in a large pan of water for 4 minutes, remove with a slotted spoon and keep the water on the boil.
- Add the pasta to the broccoli water and cook as per the packet (Orecchiette takes far longer to cook than other pastas)
- Chop the bacon into small chunks and fry in the olive oil until cooked and starting to crisp. Add the garlic, chilli and butter and cook gently. * Mr 3 doesn’t eat chilli so I left it out and just added it to the top of my pasta when I was serving up. It does change the dish but it is worth it to avoid the “It’s too spicy” conversation.
- Add the broccoli to the bacon and stir gently until warmed through.
- Once the pasta is cooked, reserve a cup of the cooking water and drain.
- Add the pasta to the pan of bacon and broccoli and stir to combine.
- Pour in a little cooking water to loosen the sauce.
- Serve with black pepper and parmesan (*and chilli if you didn’t add it earlier)