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
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.
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
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.
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
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.
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
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.
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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