Adam Liaw’s easy bacon penne

• 2 tbsp olive oil

• 4 rashers bacon, finely chopped

• ½ onion, finely chopped

• 4 cloves garlic, roughly chopped

• 500ml tomato passata

• 1 tbsp tomato sauce (ketchup)

• 1 tsp dried mixed Italian herbs

• 500g penne

• 20g butter

• ¼ cup finely shredded curly parsley

• freshly grated parmesan, to serve

• freshly ground black pepper, to serve

Method

1. Step 1

   Heat a small saucepan over medium heat and add the oil, then the bacon, and fry for a few minutes. Add the onion and garlic and fry for 2-3 minutes more, then add the passata, tomato sauce and mixed herbs. Cover and allow to simmer for 5-10 minutes.

2. Step 2

   Bring a large pot of salted water to a boil and add the pasta. Read the packet instructions, then cook the pasta for 2 minutes less than the time printed on the packet. The pasta will be “done” while still quite firm, as you want to finish cooking the pasta in the sauce.

3. Step 3

   Reserve about ½ a cup of the pasta water then drain the pasta. Combine the pasta, sauce, butter, parsley and pasta water, season with a little salt and stir over medium heat until it thickens to a sauce that coats the pasta. Transfer to a serving plate and finish with parmesan and black pepper.