- Prep time 30 minutes
- Total time 1 hour
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In large saucepan over medium heat, heat oil. Add shallots and garlic; cook for 30 seconds. Add tomatoes, crushing with wooden spoon, and cook, stirring occasionally, for 3 minutes. Stir in vinegar, brown sugar and tomato paste; simmer for 30 minutes. Season with salt and pepper and sprinkle with 2 tbsp of the basil. Set aside.
Meanwhile, in skillet over medium-high heat, cook bacon until crispy. Drain bacon on paper towel-lined plate. Set aside.
In large saucepan of boiling salted water, cook pasta until al dente. Before draining pasta, reserve 2 cups of pasta cooking liquid in separate saucepan; bring to boil. Add Pecorino and remaining basil, whisking constantly to emulsify. Add in cooked pasta and stir to coat well. Season with salt and pepper. Divide pasta among soup plates and top with reserved tomato compote and bacon bits. Drizzle with olive oil and sprinkle with grated pecorino, if using.
TEST KITCHEN TIP
To peel a tomato, remove its core and make an X with a knife on its underside. Plunge into boiling water for 60 seconds, then plunge into ice bath. The peel can then be removed very easily.
Nutritional facts Per serving: about
- Iron 3.5 mg
- Fibre 4 g
- Sodium 310 mg
- Sugars 11 g
- Protein 26 g
- Calories 540
- Total fat 14 g
- Cholesterol 40 g
- Saturated fat 4 g
- Total carbohydrate 77 g
