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Rustic tomato, basil & bacon Gemelli
A super quick pasta dish tossed in a rustic no-cook tomato sauce, and topped with delightfully crisp bacon and creamy buffalo mozzarella.

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.

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