Now I have put this dish in the lunch category, as it is lovely served hot with a salad on the side, but it could just as easily be served as a side dish to a barbecue. I like these types of pasta dishes at parties, as they are not too heavy, and you get bursts of different flavours.
The original recipe says to use tagliatelle, but any pasta can be substituted, and each pasta changes how you serve it. The tagliatelle would be served hot and eaten right away. The elbow pasta or orrechiette I have used was served as a side at room temperature. I prefer to eat it warm, rather than cold.
If you are going to use it as a salad, add a little extra virgin olive oil to it just before serving to add extra flavour and make it glossy.
Seasoning is important to this dish, if you get it right the pasta is delicious, if you don't, it could be bland and boring.
So an easy lunch idea or a pasta salad to take to a barbecue, either way this pasta is delicious and needs to be tried.
400g tagliatelle (or any pasta you like)
2 tablespoons olive oil
2 medium onions, thinly sliced
3 bacon rashers, thinly sliced
2 cloves garlic, crushed
2 x 250g punnets cherry tomatoes, halved
300g piece firm feta cheese, chopped
1/2 cup pitted black olives
1/4 cup shredded fresh basil
Salt and Pepper, to taste
Add the pasta to a large pan of boiling salted water, boil, uncovered, until just tender, drain.
While the pasta is cooking, heat oil in a large saucepan over medium-high heat. Add onions, bacon and garlic, cook, stirring, until onions are soft. Season with salt and pepper. Add the tomatoes, cook, stirring, until tomatoes are just softened.
Turn off the heat, add the pasta, cheese, olives and basil, mix it well. Taste for seasoning. Serve garnished with fresh basil leaves.
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