Whole Wheat Spaghetti with Roasted Tomatoes, Bacon and Thyme Breadcrumbs Recipe

So I found myself in for dinner on my own and I fancied something simple and quick to eat. I had a look in the fridge and saw some pancetta and tomatoes so I knew they would be in the dish, sitting on top of the fridge was a packed of whole wheat pasta, perfect! This is very simple but so tasty, I have eaten similar dishes in Italy so many times. It is so light but still really filling. I love roasting tomatoes as it really does bring out their sweetness. Every mouthful is different to the one before and the crispy breadcrumbs really do add a lovely texture.

Ingredients (serves 1)

For the roast tomatoes

  • 10 vine tomatoes
  • 3 garlic cloves
  • 1/2 tbsp olive oil
  • fresh pepper and sea salt

For the breadcrumbs

 

  • 1 slice of stale whole wheat sour dough (or any bread)
  • pinch of dry thyme (1/4 tsp)
  • 1 tsp olive oil
  • pinch of salt

For the sauce

  • 75g smoked pancetta lardons, or bacon
  • 1 shallot, peeled and finely diced
  • 1/2 red chilli, deseeded and finely sliced
  • juice of 1/2 lemon
  • roasted tomatoes

To serve

  • 100g cooked whole wheat spaghetti (mine took 8 mins)
  • 4 basil leaves, roughly torn

Directions

  1. Pre heat oven 200 degrees (fan). Place the tomatoes and garlic cloves in an ovenproof dish. Rub them with the olive oil and crack of salt and pepper. Bake in the oven for 20-25 minutes.
  2. Make the breadcrumbs by adding them to another oven dish. Add the olive oil, thyme and salt. Mix to combine. Add them to the oven 8 minutes before the end of the tomatoes.
  3. Make the sauce by frying the pancetta or bacon for around 3-4 minutes until browned. Remove with a slotted spoon and set aside on kitchen roll to drain. Leave the fat in the pan and add the shallots and chilli and fry for a couple of minutes until the shallots start to soften and become translucent. Add the roasted tomatoes and cooked lardons to the shallot pan and squeeze out the roasted garlic cloves from their skins and chuck them in too.
  4. Add in the cooked pasta, basil, lemon juice and a splash of the pasta cooking liquid and warm through.
  5. To serve spoon the pasta into a bowl and sprinkle over the breadcrumbs. Enjoy.

 

 

One Comment Add yours

  1. chefkreso says:

    This dish looks amazingly flavourful!

    Like

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