Small pasta with sun-dried tomatoes

Today’s breakfast was very sweet twaróg, so lunch had to be spicy. You know, sweet and spicy. Like life. The best way 🙂 I’ve built up quite a stock of sun-dried tomatoes lately, so I decided it was time to make a dent in those supplies. The result is another entirely original Prymitywna Kuchnia recipe, with green pesto, which you can make using the pesto recipe, or simply buy (mine was shop-bought today, unfortunately ;), sun-dried tomatoes and bacon. And white wine, too. Right in the middle of the day. Perfect, and served on fresh rocket at that.

Could I want anything more?

As I’ve already said, today is my lazy day, so here’s a dish you can make in just 15 minutes. One that looks good, tastes good and fills you up. I need nothing else, at least for lunch. But dinner, on the other hand… I can’t wait to bring this day to a nicely rounded close. And don’t go associating that with my nicely rounded belly 😉 I recommend it.

At a glance:

Preparation time: 15 minutes

Serves: 2 medium-sized portions (just right, then)

How many calories: look it up on Google („pasta calories”)

Ingredients for simple pasta with sun-dried tomatoes:

• 10 sun-dried tomatoes (mine were packed in oil)
• 10 dag of smoked bacon (lean)
• 1 small shallot
• 4 teaspoons of green pesto
• 3 tablespoons of dry white wine (e.g. Chardonnay)
• 3 handfuls of small pasta shapes (I had some nice little elbows, which are great in chicken broth too)
• 4 handfuls of fresh rocket
• 1 tablespoon of olive oil
• 1 teaspoon of lime juice
• freshly ground black pepper

Recipe for a quick pasta lunch:

I cooked and drained the pasta (small shapes like these need just 3 – 4 minutes, so it’s very quick).

I heated a deep frying pan with just a teaspoon of olive oil. I added the bacon, cut into thin strips, and stirred. I also cut the sun-dried tomatoes into thin strips (having first blotted off their oil with kitchen paper) and added them to the pan. I finely diced the shallot and added it to the bacon and tomatoes. I mixed everything and fried it over medium „heat” (on my induction hob, 5 on a scale of 1 – 10) for 3 – 4 minutes, stirring occasionally.

Then I turned the „heat” up a little (from 5 to 6) and poured 3 tablespoons of dry white wine into the pan. When the wine began to evaporate, I added the cooked pasta and seasoned generously with freshly ground black pepper. I mixed thoroughly and, once the wine had evaporated, took the pan off the „heat”.

I added 4 teaspoons of green pesto and mixed very thoroughly. I served the pasta on a plate lined with fresh rocket, which I’d first drizzled with a teaspoon of olive oil and a teaspoon of lime juice. I sprinkled more freshly ground black pepper over the pasta on the rocket. The dish is ready. Enjoy!