Laura
Arnold
Sara Dobson
CibbuanoSpiralli with bacon, tomatoes and cream
April 12th 2008 22:49
Spiralli with bacon, tomatoes and cream
So I’ve been feeling “under the weather” so to speak for the last few days. And you know how when you aren’t feeling particularly well, you don’t really feel like going to much trouble doing anything, cooking included. So there I was contemplating whether to eat instant noodles (gasp!) when I thought to myself, if I eat food with “not much nutrients” I might potentially NEVER get better. (A tad overdramatic, I know) Thus, stunned into the black hole of *potential sickness for f-o-r-e-v-e-r* I decided to cook up some wholesome food to feed the soul.
This was my first time making a creamy tomato sauce and it was delicious! I could feel the healing powers of tomato coming through the creaminess! Intense flavours of tomatoes, combined with cream and the delicious crispy, saltiness of bacon! Needless to say, I definitely think wholesome food for everyone, especially when you aren’t feeling your best.
Spiralli with bacon, tomatoes and cream
Ingredients: 350g Spiralli, 2 x 400g tin peeled plum tomatoes, 100mL crème fraiche, 2 garlic cloves peeled and finely chopped, ½ onion roughly chopped, 6 rashers of bacon.
Steps: Fry the bacon until crispy, then set aside. Fry the garlic, then add the onion and fry until soft. Add the tomatoes and cook over medium heat for 20 minutes until the sauce thickens (stirring regularly). Season with salt and pepper, then stir in the crème fraiche, boil for 2 minutes to combine the flavours.
Cook the spiralli in boiling salted water until al dente. Drain and add to the sauce and toss. Serve immediately topped with bacon rashers.
Serves 4
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