A great weekday family meal, it only takes a few minutes to make. You can use other pasta if you don’t have linguine.
- 12 rashers of lean Wiltshire cure smoked back bacon
- 200-250g (8-10oz) linguine
- 30ml (2tbsp) olive oil
- 2 red onions
- 5 sundried tomatoes
- 200g (8oz) ricotta cheese
- 100g (4oz) fresh spinach
Cook the linguine in a pan of boiling water as per pack instructions.
Meanwhile, put the olive oil into a pan, add thinly-sliced red onion, roughly chopped bacon and lightly cook.
Add the roughly chopped sundried tomatoes and ricotta cheese. Lightly heat and blend together. Add the spinach leaves and stir through.
Combine this with the freshly-drained pasta then serve straight away scattered with black pepper, torn basil, chunks of crusty bread and a tomato and basil salad.