Minted bacon and tomato pasta


Chunky bacon bits in a minted tomato sauce.

A fairtrade rework of an Australian recipe from

Quantities are for two for dinner.

This recipe contains the following types of ingredient: meat and poultry; dairy and honey; plants and fungi.


small to medium onion
150 g
bacon pieces (dry cured is best)
2 cloves
cherry tomatoes
45 ml
Zaytoun FAIRTRADE olive oil
150 g
FAIRTRADE fusilli pasta
15 g
1 bunch
fresh mint
to serve
Parmesan cheese



Skin the onion and chop fine.

Trim away any unwanted fat or gristle from the bacon.

Skin the garlic and chop fine.

Slice the tomatoes in two.

Wash and roughly chop the mint.


Cook the bacon in a non-stick pan for a few minutes and when the fat is released, add the onions. Continue to fry over a low heat to crispen the bacon and bring out the flavour.

Meanwhile cook the pasta in simmering water until toothsome. Drain, reserving the cooking liquid, and adding a glug of olive oil to the pasta to stop it sticking.

In a separate pan heat 30 ml olive oil over a low heat and fry the garlic pieces until they are going brown. Strain and keep the oil, discard the garlic.

Add the oil and tomato pieces and a pinch of salt back into the pan, reheat and gently simmer-fry the tomatoes for about 5 minutes.

Add the onion and bacon to the tomatoes, and then add in the cooked pasta, mint and capers.

If the pan is too dry add 30 to 50 ml of pasta cooking liquid, and serve.

To serve

Serve hot with grated parmesan cheese.