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SMOKY BACON & BEAN PASTA

May 24, 2011

Don’ t be afraid to leave the bacon out of this dish if you prefer a healthier alternative.  The smoked paprika more than compensates for the lack of bacon. 

1/2 cup dried spiral pasta (for one person)

1 can canellini beans (drained and rinsed)

1 tin crushed tomatoes

1 rasher bacon

1 heaped teaspn smoked paprika

1  teaspn oregano (optional)

1 large onion (diced)

2 cloves garlic (crushed)

1 cup baby spinach (tightly packed and chopped roughly)

1 tbspn olive oil

1 tbspn parmesan cheese

1 tspn sugar

pepper and salt

METHOD

1.  Fry the onion, bacon and garlic in the oil until onion is almost transparent.  Do not burn because we are going for a sweet taste. Add oregano and smoked paprika.  Add 1 tspn sugar.

2.  Add tomatoes and simmer until the juice of the tomatoes reduced somewhat.  Taste and add more paprika if required.  Add pepper and salt.

3.  Add beans and spinach and simmer gently until the spinach wilts.  You are looking for a fairly thick sauce. Stir gently and don’t break the beans up.  

4.  At the same time cook up the required amount of pasta in boiling water until it still has a slight amount of resistance when you bite into it.

Serve the pasta, topped with sauce and parmesan cheese.

Serves 1 but you will have enough sauce for about 3 large serves.

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