Solo: Bacon Rosmarino

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Solo: Bacon Rosmarino

Crispy bacon & rosmarino pasta mixed through a slightly spicy, oregano infused tomato sauce.

Ingredients to serve 1

  • 75g x rosmarino
  • ¼ x onion – peel & chop finely
  • ¼ x carrot – trim ends, peel & grate coarsely
  • ½ stick x celery – dice (½ cm)
  • 1 clove x garlic – peel, grate finely & chop
  • ¼ tbsp x dried oregano
  • ¼ tsp x chilli flakes (optional)
  • ¼ sachet x tomato paste
  • 1 x tomato – grate coarsely (reserving the liquid)
  • 75g x homestyle bacon – chop into 1cm pieces
  • 3g x parsley – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • paper towels (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rosmarino: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the rosmarino and cook for 8 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Tomato sauce: Place a pan on medium-high heat with a drizzle of olive oil. When hot, add the onions, carrots and celery with a pinch of salt and sauté for 5 minutes before adding the garlic, dried oregano, chilli flakes (as much or as little as you like) and tomato paste. Sauté for another 30 seconds, then add the tomatoes (with the liquid) and water (½ cup). Season with salt and pepper and let it simmer (gently boil) for 8-10 minutes until the sauce thickens.

Step 4

Bacon: Place a dry pan on medium-high heat (add a drizzle of olive oil if you prefer). When hot, add the bacon and fry for 7-9 minutes until brown and crispy. Remove from the pan onto paper towels.

Step 5

Serve by mixing the bacon and tomato sauce through the rosmarino and sprinkle over the fresh parsley.