We don’t really have winter in Joburg. Well, we sure would like to think we do. The reality is that daytime temperatures rarely drop below 15°C here, which is probably a mild summer day for most parts of the world. When it does get colder than that though (the horror!), we all dash indoors and bask in our misery. Anyway, this pasta was thrown together for Saturday lunch on one of those misleadingly pleasant winter days. Those days that have you believing that summer is right around the corner… before a cold front gets dumped on you the following Monday. Nonetheless, while the spirit of summer was around, Alex and I thought we’d dine for the occasion.
The nice thing about this dish is that it’s super quick to make and there’s no need to measure. Chuck in as much of each ingredient as you like! If you’re missing one or two items, I can guarantee it’ll be pretty darn scrumptious regardless. You really can’t go wrong with this one, promise.
So, here’s what you’ll need:
This should be enough to feed 4, but if more than one grown male is in the vicinity, I’d advise a little more.
- ½ pkt Tagliatelle (or other pasta of choice)
- ½ packet Bacon, chopped into small bite-sized pieces
- ½ Onion, finely chopped
- 1 handful of Caper Berries, halved
- 1 handful of Calamata Olives, halved
- 2 handfuls of Rosa Tomatoes
- 1 small punnet of Danish Feta, cubed
- 1 punnet Fresh Basil (the shops were cleaned out of the stuff when we made it, so Woolworths’ Micro Herbs were an adequate substitute)
- Olive Oil
- 1-3 Lemons, depending on how lemony you like things
- Salt and pepper to taste
Let’s get started:
- Fill a biggish saucepan with water and a dash of salt, and bring to the boil.
- Add the pasta and cook for about 11 minutes or until al dente.
- Meanwhile, fry the bacon and onion together in another pan until the onion is golden and the bacon well cooked
- One the pasta is done, drain and rinse with warm water.
- Place the pasta back in the saucepan, and add a generous glug of olive oil
- Throw in the bacon & onion, and warm through
- Add the caper berries, olives and tomatoes. Mix well.
- Add the juice of 1 lemon
- Right before serving, mix in the packet of basil. If you’re worried about the leaves going all limp and wilted, you could also serve it separately.
- Chop the remaining lemons into wedges for everyone to take. We think this tastes best when super-lemony…but you might beg to differ. Which is cool too.
Whether you loathe it (impossible) or have 5 servings (very possible), we want to hear! Once you’ve given it a bash, tell us about it in the comments below.