Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a large saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

Originally tomatoes were considered poisonous by Europeans. It was thought if you ate a tomato, its poison would turn your blood to acid - many praises of deliciousness to the brave soul who took the first bite....

Step 1 - Rice Pasta and Roasted Cherry Tomatoes

Cook your rice pasta in a large saucepan of boiling, salted water for 8-10 minutes. Drain through a colander once done. Fry your cherry tomatoes and olives in a large frying pan over medium-high heat for 3-4 minutes, season with salt and pepper. Transfer to a serving dish.

Step 2 - Fried Bacon and Baby Spinach Sauté

Heat a large frying pan over medium-high heat, add a drizzle of olive oil and fry your diced bacon for 3-5 minutes, until lightly browned. Transfer to a serving dish. Now add another drizzle of olive oil (only if necessary) and fry your baby spinach for 2-3 minutes until wilted. If there are lots of crispy bits left from your bacon, deglaze the pan with some water to enhance the flavour of your baby spinach. Once done, add your bacon, cherry tomatoes and olives. Taste and season with salt and pepper, only if need be. Bearing in mind that your bacon is already salty. Transfer to a serving dish.

Step 3 - Tomato Rice Pasta

Heat a large casserole pan over medium-high heat, heat through your DailyDish Chunky Tomato Sauce, add your butter and bring your sauce to the boil. Now add your rice pasta and gently mix it in while heating through.

To Serve

Place your tomato rice pasta as your base, top with your fried bacon, baby spinach, cherry tomato and black olive mixture. Finish by sprinkling over your crumbled feta.