BLT pasta

BLT pasta


4 people made this

About this recipe: Another throw-it-all-together dish that is perfect mid-week when you need a healthy, comforting dish in minutes.

Maggie Pannell

Serves: 4 

  • 375g tri-colour fusilli (pasta spirals)
  • 2 tsp olive oil
  • 4 rindless, smoked back bacon rashers, chopped
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 250g cherry tomatoes, halved
  • 225g baby spinach leaves
  • 50g Parmesan, grated
  • freshly ground black pepper

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
  2. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the bacon, onion and garlic. Sauté for 7 minutes, stirring frequently, until the onion is golden.
  3. Add the tomatoes to the frying pan and cook gently for 5 minutes until the tomatoes are beginning to soften but still holding their shape.
  4. Drain the pasta, reserving 125ml of the cooking water. Pour the water over the tomatoes in the frying pan and bring to the boil. Season with black pepper.
  5. Place the spinach in a large serving bowl, pour over the hot tomato mixture, add the pasta and Parmesan and toss to combine. Serve immediately.


You could serve this as a hot pasta salad on a bed of lettuce leaves.

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Reviews (2)


I changed the recipe a little I added the spinach and turned the heat right down. Drained the pasta added 2 tablespoons of Heinz mayonnaise and then added the saucepan containing all other ingredients. Gently stir. Delicious - 02 May 2015


was ok but not fantastic. probably would try again. - 26 Jun 2009

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