Rustic tomato, basil & bacon Gemelli
Servings: 4
Ingredients
200g bella tomatoes, stalks removed and halved
½ tsp crushed garlic
25g toasted pine nuts
20g fresh basil
½ tsp NOMU Spanish Rub
Juice of ½ a lemon
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of sugar
NOMU Sea Salt and NOMU Black Pepper
250g streaky bacon, sliced
250g Gemelli pasta
1 ball buffalo mozzarella
Directions
Combine the bella tomatoes, garlic, toasted pine nuts, basil, NOMU Spanish Rub, lemon juice, Olive Oil, sugar, Salt and Pepper in a pestle and mortar. Bash all the ingredients together, breaking up the tomatoes but still keeping it all chunky. Place the tomato mix into a bowl and keep aside until ready for use.
Place a large pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Fry the streaky bacon until crispy. While the bacon is frying, cook the pasta for 8 minutes in the boiling water or until al dente. Place the bacon aside on some absorbent paper and drain the pasta in a colander.
Toss the pasta, bacon and tomato mixture together and top with roughly torn pieces of buffalo mozzarella. Serve immediately.
Tip: This pasta is also delicious served at room temperature – great for picnics! Leave out the bacon for a vegetarian meal.
Ingredients
200g bella tomatoes, stalks removed and halved
½ tsp crushed garlic
25g toasted pine nuts
20g fresh basil
½ tsp NOMU Spanish Rub
Juice of ½ a lemon
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of sugar
NOMU Sea Salt and NOMU Black Pepper
250g streaky bacon, sliced
250g Gemelli pasta
1 ball buffalo mozzarella
Directions
Combine the bella tomatoes, garlic, toasted pine nuts, basil, NOMU Spanish Rub, lemon juice, Olive Oil, sugar, Salt and Pepper in a pestle and mortar. Bash all the ingredients together, breaking up the tomatoes but still keeping it all chunky. Place the tomato mix into a bowl and keep aside until ready for use.
Place a large pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Fry the streaky bacon until crispy. While the bacon is frying, cook the pasta for 8 minutes in the boiling water or until al dente. Place the bacon aside on some absorbent paper and drain the pasta in a colander.
Toss the pasta, bacon and tomato mixture together and top with roughly torn pieces of buffalo mozzarella. Serve immediately.
Tip: This pasta is also delicious served at room temperature – great for picnics! Leave out the bacon for a vegetarian meal.
Ingredients
200g bella tomatoes, stalks removed and halved
½ tsp crushed garlic
25g toasted pine nuts
20g fresh basil
½ tsp NOMU Spanish Rub
Juice of ½ a lemon
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of sugar
NOMU Sea Salt and NOMU Black Pepper
250g streaky bacon, sliced
250g Gemelli pasta
1 ball buffalo mozzarella
Directions
Combine the bella tomatoes, garlic, toasted pine nuts, basil, NOMU Spanish Rub, lemon juice, Olive Oil, sugar, Salt and Pepper in a pestle and mortar. Bash all the ingredients together, breaking up the tomatoes but still keeping it all chunky. Place the tomato mix into a bowl and keep aside until ready for use.
Place a large pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Fry the streaky bacon until crispy. While the bacon is frying, cook the pasta for 8 minutes in the boiling water or until al dente. Place the bacon aside on some absorbent paper and drain the pasta in a colander.
Toss the pasta, bacon and tomato mixture together and top with roughly torn pieces of buffalo mozzarella. Serve immediately.
Tip: This pasta is also delicious served at room temperature – great for picnics! Leave out the bacon for a vegetarian meal.
Ingredients
200g bella tomatoes, stalks removed and halved
½ tsp crushed garlic
25g toasted pine nuts
20g fresh basil
½ tsp NOMU Spanish Rub
Juice of ½ a lemon
1 tbsp NOMU Extra Virgin Olive Oil
Pinch of sugar
NOMU Sea Salt and NOMU Black Pepper
250g streaky bacon, sliced
250g Gemelli pasta
1 ball buffalo mozzarella
Directions
Combine the bella tomatoes, garlic, toasted pine nuts, basil, NOMU Spanish Rub, lemon juice, Olive Oil, sugar, Salt and Pepper in a pestle and mortar. Bash all the ingredients together, breaking up the tomatoes but still keeping it all chunky. Place the tomato mix into a bowl and keep aside until ready for use.
Place a large pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Fry the streaky bacon until crispy. While the bacon is frying, cook the pasta for 8 minutes in the boiling water or until al dente. Place the bacon aside on some absorbent paper and drain the pasta in a colander.
Toss the pasta, bacon and tomato mixture together and top with roughly torn pieces of buffalo mozzarella. Serve immediately.
Tip: This pasta is also delicious served at room temperature – great for picnics! Leave out the bacon for a vegetarian meal.
